Lemon Orzo Salad
This Lemon Orzo Salad is bright, refreshing, and packed with nutrients, making it a lovely side dish or light meal. I love how the zesty lemon and crunchy veggies come together beautifully.
I have a special place in my heart for this Lemon Orzo Salad—it's like a burst of sunshine on a plate!
I remember making it for a picnic with friends one summer, and we all just kept going back for more.
The combination of fresh herbs, zesty lemon, and tender orzo feels so nourishing, and it’s super easy to throw together.
Plus, it’s a great way to use up any veggies you have hanging around in the fridge!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Orzo is such a fun pasta to work with! If you can't find whole wheat orzo, feel free to use any small pasta shape you like. The fresh herbs really elevate this dish, so don’t skip on them. If you want a bit of creaminess, you can toss in some avocado, too.
Tips & Notes
- •I love to add a handful of arugula or spinach for extra greens—just toss them in at the end!
- •If you have any leftover grilled veggies, they work wonderfully in this salad too!
Recipe Variations
- •Sometimes I’ll sprinkle in some nutritional yeast for a cheesy flavor without the dairy.
- •You can also swap out the lemon juice for lime juice for a fun twist!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving again, as the dressing may settle.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This salad tastes even better after sitting for a few hours or overnight in the fridge. Just make sure to give it a good stir before serving.
What can I substitute for orzo?
You can use quinoa or even rice if you're looking for a gluten-free option, though the texture will be a bit different.
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This Lemon Orzo Salad is bright, refreshing, and packed with nutrients, making it a lovely side dish or light meal. I love how the zesty lemon and crunchy veggies come together beautifully.
Ingredients
Instructions
- 1
Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente, usually around 8-10 minutes.
- 2
While the orzo is cooking, prepare your veggies. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion.
- 3
Once the orzo is cooked, drain it and rinse it under cold water to stop the cooking process and cool it down.
- 4
In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and basil.
- 5
In a separate small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined.
- 6
Pour the dressing over the orzo and veggies, and toss everything gently until evenly coated.
- 7
Taste and adjust seasoning if needed. Serve immediately or let it chill in the fridge for about 30 minutes to let the flavors meld!
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