Lemon Orzo Salad

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This lemon orzo salad recipe is bright and flavorful. Orzo, combined with veggies and pine nuts, is tossed in a delicious lemon dressing to create a healthy, hearty orzo salad that will keep you coming back for more.

a bowl of Lemon Orzo Salad

I love making orzo salads to take to potlucks or barbecues because they are hearty and hold up well when transported. This lemon orzo salad is one of my favorite side dishes to make during the spring and summer months.

In this orzo salad recipe, cooked orzo is combined with veggies pine nuts and avocado then tossed with a delicious lemon dressing.

It’s a bright, flavorful and hearty side dish perfect for any occasion. My daughter has requested it on her birthday for 3 years now, it’s that delicious! Also try this caprese orzo salad or greek orzo salad!

front view of Lemon Orzo Salad in a serving bowl

Lemon Orzo Salad: Ingredients and Substitutions

  • Orzo. I have used whole wheat orzo with great results.
  • Cucumber. We prefer to use peeled cucumbers.
  • Onion. Any onion variety works well in this recipe, I suggest a sweet white or yellow onion or red onion.
  • Baby Tomatoes. You can substitute any tomato variety including heirloom, Roma, etc.
  • Bell pepper. Chose your favorite variety – red, yellow, green, orange, etc.
  • Parmesan cheese. You can substitute feta cheese, goat cheese, or aged sharped cheddar for the parmesan cheese.
  • Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
  • Dijon Mustard. Any mustard variety can be used in place of Dijon.
photo of the ingredients in this Lemon Orzo Salad recipe

How to Make Lemon Orzo Salad

This orzo salad recipe is easy to make! We’ll walk through the process step-by-step, and don’t forget to watch the video.

Cook the Orzo

The first step in making this orzo salad is cooking the orzo. You can do this up to the day before and store it in the refrigerator so you can quickly make the salad on the day you’d like to serve it. I often cook it in the morning and let it cool until I’m ready to make the salad later in the day.

Begin by cooking the orzo in salted water according to the package instructions – which usually takes about 25 minutes.

When the orzo is finished cooking, drain and do not rinse.

two photos showing how to cook orzo to make orzo salad

Make the Dressing

In a small bowl, whisk together the dressing ingredients

Then, transfer the cooked orzo from the colander to a large bowl. Add half the dressing and stir to combine. Chill in the refrigerator until it cools to at least room temperature.

two photos showing how to make orzo salad - making the dressing and tossing the orzo with it

Assemble

Once the orzo has cooled, add cucumber, onion, tomatoes, red pepper, fresh basil, parmesan cheese, salt, pepper and half of the remaining dressing (which is ยผ of the total amount of dressing). Stir to combine.

two photos showing how to make orzo salad - adding the veggies and stirring to combine

Then toss the chopped avocado in the remaining dressing and add it into the salad (this prevents browning). Chill the orzo salad for at least 1 hour before serving.

two photos showing how to make orzo salad - adding the avocado

Serve

Serve the orzo salad recipe cold topped with toasted pine nuts and extra parmesan cheese. Here are some suggestions of dishes that pair well with this orzo salad:

Store

Because of the avocado in this recipe it lasts for 1-2 days in the fridge. If you choose not to add avocado it can last for up to 5 days. I don’t recommend freezing this recipe.

Lemon Orzo Salad Recipe in a serving bowl

Lemon Orzo Salad Recipe FAQs

Why shouldn’t I rinse cooked orzo?

If you rinse the orzo it will soak in water and make it more difficult to absorb the dressing. So, leaving the orzo un-rinsed will ensure it absorbs the dressing very well.

Can you eat cold orzo?

Yes absolutely. Sometimes orzo is served warm, but in this orzo salad recipe it’s best served cold.

How long does orzo salad last in the fridge?

Because of the avocado in this recipe it lasts for 1-2 days in the fridge. If you choose not to add avocado it can last for up to 5 days.

up close view of lemon orzo salad in a bowl

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Lemon Orzo Salad Recipe

Laura
This lemon orzo salad recipe is bright and flavorful. Orzo, combined with veggies and pine nuts, is tossed in a delicious lemon dressing to create a healthy, hearty orzo salad that will keep you coming back for more.
5 from 5 votes
Course Salad, Side Dish
Cuisine American
Servings 12 servings
Calories 277
Prep Time20 minutes
Cook Time25 minutes
Chilling1 hour
Total Time1 hour 55 minutes

Ingredients 
 

  • 2 cups orzo dry
  • 5 quarts water + 1 Tablespoon salt (for cooking the orzo)
  • 1 cucumber peeled and diced
  • ยฝ cup onion finely diced
  • 1 pint baby tomatoes halved
  • 1 bell pepper diced
  • Fresh basil chopped
  • ยฝ cup parmesan cheese
  • 1 avocado diced

Dressing:

Topping

  • ยฝ cup pine nuts toasted
  • Extra parmesan cheese

Instructions 

  • Cook orzo in salted water according to package instructions.
  • In a small bowl, whisk together dressing ingredients
  • When orzo is finished cooking, drain and do not rinse.
  • Put cooked orzo in a large bowl, add half the dressing and stir to combine. Chill in the refrigerator until it cools down to at least room temperature.
  • Once the orzo has cooled, add cucumber, onion, tomatoes, red pepper, fresh basil, parmesan cheese, salt, pepper and half of the remaining dressing (which is ยผ of the total amount of dressing). Stir to combine.
  • Toss chopped avocado in the remaining dressing and add it into the salad. Chill for at least 1 hour.
  • Top with toasted pine nuts and extra parmesan cheese.
  • Serve cold.

Video

Notes

Ingredient Substitutions
  • Orzo. I have used whole wheat orzo with great results.
  • Cucumber. We prefer to use peeled cucumbers.
  • Onion. Any onion variety works well in this recipe, I suggest a sweet white or yellow onion or red onion.
  • Baby Tomatoes. You can substitute any tomato variety including heirloom, Roma, etc.
  • Bell pepper. Chose your favorite variety – red, yellow, green, orange, etc.
  • Parmesan cheese. You can substitute feta cheese, goat cheese, or aged sharped cheddar for the parmesan cheese.
  • Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
  • Dijon Mustard. Any mustard variety can be used in place of Dijon.
Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this recipe.

Nutrition

Serving: 0.5cup | Calories: 277kcal | Carbohydrates: 26g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 83mg | Potassium: 347mg | Fiber: 3g | Sugar: 4g | Vitamin A: 717IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 5 votes (4 ratings without comment)

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Recipe Rating




1 Comment

  1. 5 stars
    This is delicious. The dressing is good and the salad in whole is very refreshing. I added some sauted chicken is all. My husband loved it and we’ll have it again in a day or two. Also, I halved the recipe b/c only 2 of us! Thank you.