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    Home » Recipes » Salads & Salad Dressings

    Published: Jul 8, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · Leave a Comment

    Lemon Orzo Salad

    JUMP TO RECIPE PIN
    5 from 7 votes
    Lemon Orzo Salad

    A super fresh, bright and summery Lemon Orzo Salad that is so simple and quick to make with minimal ingredients. Ready in under 15 minutes!

    lemon orzo salad on a plate with salad servers and lemon slices

    Really delicious food does not have to be complicated and this Lemon Orzo Salad is proof. It's so simple and quick to make!

    Featuring tender orzo, peppery arugula and a punchy lemon juice, garlic, olive oil dressing, it can be ready and on the table in just a little longer than it takes the orzo to boil.

    Jump to:
    • Ingredients
    • How To Make Lemon Orzo Salad
    • Optional Add-Ins
    • Serving Suggestions
    • Making Ahead & Storage
    • Recipe FAQs
    • Love Lemon?
    • Recipe

    Ingredients

    The ingredients list is simple. We don't need much to deliver BIG flavour. Here's what you need:

    ingredients needs to make this recipe

    Using orzo makes it look and feel fancier than other pasta salad recipes. You'll find it with the pasta in most grocery stores.

    Success tip - With such few ingredients, quality matters. I recommend using good quality extra virgin olive oil. Its flavour makes all the difference.

    How To Make Lemon Orzo Salad

    Alright, shall we see how it's done:

    how to make lemon orzo salad
    1. Make the lemon vinaigrette. Simply shake or whisk the ingredients together.
    2. Cook the orzo in well salted water until al dente. it only takes 6 or 7 minutes.
    3. In a large bowl mix the dressing with the drained orzo.
    4. Add the arugula leaves and toss together.

    Add any optional extras before serving.

    Success tip - There is a generous amount of dressing, but don't worry because the orzo sucks it all up in a few minutes.

    Optional Add-Ins

    This simple lemon orzo pasta salad is delicious just as it is but feel free to add some optional extras. It's wonderful with some super crispy and golden vegan croutons, warm sliced vegan chicken, and some crumbled vegan cheese. Salty vegan feta is my favourite because it works so well with the sharp lemon, but you also can't go wrong with some dollops of vegan ricotta or vegan parmesan shavings.

    Other additions that would work brilliantly are:

    • black or Kalamata olives
    • pine nuts
    • chickpeas
    • cucumber, bell pepper, red onion, cherry tomatoes
    • fresh herbs like parsley or basil
    • grilled zucchini
    lemon orzo salad with crumbles of vegan feta

    Serving Suggestions

    Lemon Orzo Salad is the perfect side dish with your midweek meals and also amazing to take to picnics, pot lucks and BBQs. Enjoy as a light lunch in a bowl with some crumbles of vegan feta cheese, plenty of black pepper, and a 15 minute no yeast flatbread.

    It's also amazing served with:

    • Vegan Vodka Sauce Pasta
    • Spicy Roasted Cauliflower
    • Baked Vegan Orzo
    • Vegan Chicken Breast
    • Baked Tofu
    • Vegan Quiche

    Making Ahead & Storage

    If you want to make this salad ahead, I recommend prepping the individual components and waiting before tossing them together.

    1. Make the dressing and keep it in a jar in the fridge for up to a few days.
    2. Cook the orzo, drain, then toss with 1 tablespoon of olive oil or a tiny bit of the dressing, before storing in an airtight container in the fridge. The oil will stop the orzo clumping together. It should be ok for 2 days.
    3. Then toss all together with the arugula before serving.

    Leftover salad will keep for 2 to 3 days in the fridge but the arugula does get a little limp. It's fine for personal use, but I'd make it fresh for guests.

    Recipe FAQs

    How can I make it gluten-free?

    Gluten-free orzo is pretty easy to find.

    Can I omit the sugar?

    You can but the dressing will be sharper. The maple syrup/sugar is used like a seasoning to provide balance.

    Love Lemon?

    Love vegan salads? You might also enjoy:

    • a bowl of lemon cheesecake overnight oats with lemon curd and cookie crumbles
      Lemon Cheesecake Overnight Oats
    • A bowl of lemony red lentil soup with a lemon slice garnish being held by 2 hands
      Red Lentil Soup with Lemon
    • This banana-free, Luscious Lemon Cheesecake Smoothie is the most decadent smoothie I have ever tasted. It is like dessert in a glass & tastes just like lemon cheesecake in thick, amazingly delicious, liquid form. It also happens to be super healthy!
      Luscious Lemon Cheesecake Smoothie
    • vegan lemon muffins on a slate cutting board
      Vegan Lemon Muffins

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    lemon orzo salad on a plate with some salad servers

    Lemon Orzo Salad

    Author: Melanie McDonald
    5 from 7 votes
    A super fresh, bright and summery Lemon Orzo Salad that is so simple and quick to make with minimal ingredients. Ready in under 15 minutes!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 7 minutes
    TOTAL TIME: 17 minutes
    Servings: 8

    Ingredients
      

    For the dressing

    • ¼ cup (60 ml) extra virgin olive oil
    • 1 medium lemon , the juice and finely grated zest
    • 1 tablespoon Dijon mustard
    • 1 tablespoon maple syrup , (or 1 heaping teaspoon sugar)
    • 1 small clove garlic , grated or very finely minced
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon fine sea salt , (plus more to salt the orzo cooking water)
    • OPTIONAL ¼ teaspoon red pepper flakes

    For the salad

    • 2 cups (13 oz / 360 grams) orzo , uncooked (gluten-free if necessary)
    • 5 to 6 cups (about 4oz/120 grams) arugula (rocket in the UK) , (1 clamshell type container usually contains about the right amount)

    Optional

    • vegan feta , for crumbling when serving
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Bring a large pan of generously salted water to a boil.
    • While waiting make the dressing. Add all of the ingredients to the bottom of a large salad bowl (the one you'll be making the salad in) and whisk together. You can also shake it together in a jar if you prefer.
    • Once the water is at a rolling boil add the orzo. Immediately give it a stir, then cook, stirring briefly every couple of minutes until al dente. It usually takes about 1 to 2 minutes less than the package instructions say to cook it for. Keep testing a bit and as soon as it's barely done (softish when you bite but still firm in the centre) that's it. It will continue to soften once mixed with the dressing so it's important not to overcook it.
    • Drain the orzo immediately using a sieve, and tip it into the salad bowl with the dressing while still warm. The orzo will suck up all of the lemony dressing quite quickly.
    • Add the arugula leaves and toss everything together. It will look like too much arugula at first but the leaves wilt with the lemon juice and it ends up being just right.
    • If using the optional vegan feta, crumble it over the salad before serving.

    NOTES

    Making ahead - I recommend prepping the individual components and waiting before tossing them together.
    1. Make the dressing and keep it in a jar in the fridge for up to a few days.
    2. Cook the orzo, drain, then toss with 1 tablespoon of olive oil or a tiny bit of the dressing, before storing in an airtight container in the fridge. The oil will stop the orzo clumping together. It should be ok for 2 days.
    3. Then toss all together with the arugula before serving.
     
    Leftover salad will keep for 2 to 3 days in the fridge but the arugula does get a little limp. It's fine for personal use, but I'd make it fresh for guests.

    NUTRITION

    Serving: 1servingCalories: 228kcalCarbohydrates: 34gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 170mgPotassium: 114mgFiber: 2gSugar: 3gVitamin A: 36IUVitamin C: 2mgCalcium: 16mgIron: 1mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

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