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Lemon Basil Greek Orzo Salad

EASY, ready in 25 minutes, and lemon and basil give it such a FRESH taste!! Feeds a crowd, great for parties, picnics, and potlucks!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 10
Calories: 304 kcal
Course: Side Dish , Salad
Cuisine: Greek

Ingredients

  • 1 pound orzo cooked according to package directions and drained
  • 3 tablespoons olive oil for pan + more for finished dish as desired
  • 1 medium sweet Vidalia onion diced small
  • 1 medium zucchini diced into half moons
  • one 15-ounce can garbanzo beans drained and rinsed (I use low salt)
  • 2 + teaspoons kosher salt or to taste
  • 1 + teaspoon freshly ground black pepper or to taste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 2 to 4 cloves garlic pressed or finely minced
  • 5 ounces fresh spinach about 4 giant handfuls
  • ½ English cucumber diced into small half moons
  • 1 pound sliced cherry or grape tomatoes or to taste
  • ¼ to ⅓ cup cup fresh basil loosely measured chiffonade (in ribbons); or to taste
  • 1 teaspoon lemon zest or to taste
  • 3 tablespoons lemon juice or to taste
  • 6 ounces crumbled Feta cheese

Instructions

    Cup of Yum
  1. To a large pot, add the orzo and cook according to package directions. Drain and return to pot or very large bowl; set aside.
  2. While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
  3. Add the zucchini, garbanzo beans, season with 1 teaspoon salt, 1 teaspoon pepper pepper, Italian seasoning, oregano, and cook for about 3 more minutes, or until zucchini is slightly softened; stir frequently to ensure even cooking.
  4. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
  5. Transfer the onion and zucchini mixture to the large pot with the drained orzo.
  6. Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt from the carryover heat.
  7. Add the cucumbers, tomatoes, basil, lemon zest, lemon juice, and stir well to incorporate.
  8. Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the orzo has cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.
  9. Taste, and as desired, add additional salt and pepper. I added an additional approximately 2 additional teaspoons salt and 1 teaspoon pepper because it’s a very large quantity of food.
  10. If desired, drizzle in additional olive oil. I added another approximately 2 tablespoons for flavor and so that the orzo doesn’t stick as it cools.
  11. Serve immediately. Recipe can be served warm, at room temp, or chilled.

Notes

  • Storage: Extra will keep airtight in the fridge for up to 5 days and I froze the leftovers, noting that the texture of the vegetables does change upon thawing and they're softer but the flavor remains very good.
  • Adapted from Greek Lemon Chicken and Orzo.

Nutrition Information

Serving 1 Calories 304kcal (15%) Carbohydrates 45g (15%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Cholesterol 15mg (5%) Sodium 565mg (24%) Fiber 6g (24%) Sugar 12g (24%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 304

% Daily Value*

Serving 1
Calories 304kcal 15%
Carbohydrates 45g 15%
Protein 11g 22%
Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 5g 29%
Cholesterol 15mg 5%
Sodium 565mg 24%
Fiber 6g 24%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.