Lemon Orzo Salad
Author: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!
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
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.
- Make the dressing and keep it in a jar in the fridge for up to a few days.
- 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.
- Then toss all together with the arugula before serving.
NUTRITION
Serving: 1servingCalories: 228kcalCarbohydrates: 34gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 170mgPotassium: 114mgFiber: 2gSugar: 3gVitamin A: 36IUVitamin C: 2mgCalcium: 16mgIron: 1mg