LEMON ORZO SALAD
Bright, fresh, and bursting with vibrant flavors, this lemon orzo salad combines tender pasta with grilled veggies, zesty lemon dressing, and fragrant basil for a perfect light meal or side. Easy to customize and ready in under 40 minutes, itâs a refreshing crowd-pleaser anytime.
LEMONY ORZO BASE
Light and zesty, the combination of tender orzo and a bright lemon dressing creates the perfect flavorful base for any salad. It’s simple to make and full of fresh citrus notes.
VIBRANT VEGGIE MEDLEY
Colorful and full of fresh flavor, the veggie mix brings vibrant texture to every bite. Grilled asparagus and zucchini add a smoky, tender touch, while juicy cherry tomatoes and sweet onion provide brightness and crunch. Briny olives, creamy vegan feta, and fragrant basil pull it all together for a delicious, Mediterranean-inspired finish.
SIMPLE STEPS TO MAKE THIS LEMON ORZO SALAD
Prepare Orzo - Reduce Cooking by 1 Minute
Prepare Lemony Dressing
Grill and Dice Veggies
Lemon Orzo Salad Ingredients
STEP 1 – COOK THE ORZO:
Cook the orzo according to package directions, reducing the cook time by 1 minute so itâs just tender.
Drain and rinse under cold water, then set aside to cool.
STEP 2 – MAKE THE DRESSING:
Combine lemon juice, olive oil, salt, and pepper in a jar or bowl.
Shake or whisk until emulsified, then toss the orzo with half the dressing.
STEP 3 – PREP THE VEGETABLES:
Grill asparagus and zucchini until crisp-tender, then dice into bite-sized pieces.
Dice cherry tomatoes and sweet onion.
Add all vegetables to the orzo mixture.
STEP 4 – ADD THE MIX-INS:
Drain olives and add to the bowl along with vegan feta.
Slice basil into thin ribbons and fold into the salad.
Toss everything gently, adding more dressing, salt, and pepper if needed.
STEP 5 – OPTIONAL PROTEIN BOOST:
Add garbanzo beans, a grilled veggie patty, or falafel to make it a full meal.
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Lemon Orzo Salad
Ingredients
- 1 Pkg Orzo Pasta (16 oz)
- â C Lemon Juice Bottled or Juice of 2 Lemons
- â C Olive Oil
- ½+ tsp Salt
- ½+ tsp Pepper
- 6-8 Asparagus Stalks
- 1 Zucchini
- 1 C Cherry Tomatoes
- ½ Sweet Onion
- 1 Small Jar Sliced Olives (Black or Kalamata)
- ½ C Vegan Feta
- Handful Fresh Basil Leaves
Instructions
Prepare the Orzo
- Cook the orzo according to package instructions, but reduce the cooking time by about 1 minute so itâs just tender. The orzo will continue to soften as it absorbs the dressing.1 Pkg Orzo Pasta
- Drain the orzo and rinse under cold water to stop cooking.
- Set aside to cool.
Prepare the Dressing
- Combine these dressing ingredients in a jar or small bowl: lemon juice, olive oil, salt, and pepper.â C Lemon Juice, â C Olive Oil, ½+ tsp Salt, ½+ tsp Pepper
- Cover and shake or whisk vigorously until the dressing is fully emulsified.
- Taste and adjust seasoning, adding more salt and pepper as desired.
- In a large bowl, toss the orzo with about half of the dressing until well coated and fully combined.
Prepare the Vegetables
- Note: Feel free to customize the veggiesâthese are just suggestions. You can also add grilled corn, cucumber, bell pepper, or any favorites.
- Grill the asparagus and zucchini until crisp-tender, then dice into bite-sized pieces. Alternatively, you can roast or quickly sautĂŠ them.6-8 Asparagus Stalks, 1 Zucchini
- Dice the cherry tomatoes and sweet onion.1 C Cherry Tomatoes, ½ Sweet Onion
- Add all the diced vegetables to the bowl.
Add the Mix-Ins
- Drain the sliced olives and add them to the bowl.1 Small Jar Sliced Olives
- Add the feta (adjust the amount to your preference).½ C Vegan Feta
- Thinly slice the fresh basil leaves into ribbons and gently fold them into the salad.Handful Fresh Basil Leaves
- Carefully combine all ingredients until fully mixed.
- Taste and add more dressing, salt, and pepper (if needed).
Optional: Make It a Meal with Protein
- Add a can of garbanzo beans, a grilled veggie patty, or a few falafel to turn this salad into a satisfying meal.
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FAQ'S FOR THIS LEMON ORZO SALAD RECIPE
1. Can I make lemon orzo salad ahead of time?
Yes! This salad can be made several hours in advance. For the best texture, store the dressing separately and toss it with the orzo and veggies just before serving.
2. What vegetables work best in lemon orzo salad?
Grilled asparagus, zucchini, cherry tomatoes, and sweet onion are delicious choices, but you can also use bell peppers, cucumber, or grilled corn for variety.
3. How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after chilling, toss with a little extra dressing before serving.
4. Can I make this salad gluten-free?
Yes! Simply use gluten-free orzo or another small pasta shape (following the same cooking instructions) and double-check that all additional mix-ins are gluten-free.
