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.
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.
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.
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.
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.
Assemble the lemon orzo salad
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 ¼ of the total amount of dressing). Stir 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.
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:
- Baked chicken breasts are a great main dish to compliment this salad, also this honey mustard chicken.
- Serve it alongside BBQ chicken sandwiches or chicken salad sandwiches (or this healthy avocado chicken 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.
Recipe FAQs
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.
Yes absolutely. Sometimes orzo is served warm, but in this orzo salad recipe it's best served cold.
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.
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Lemon Orzo Salad Recipe
Ingredients
- 2 cups orzo dry
- 5 quarts water + 1 TBS salt (for cooking the orzo)
- 1 cucumber peeled and diced
- ½ cup onion finely diced
- 1 pint baby tomatoes halved
- 1 bell pepper diced (red, yellow, green, orange
- Fresh basil chopped
- ½ cup parmesan cheese
- 1 avocado diced
Dressing:
- ½ cup olive oil
- 6 TBS lemon juice
- 2 tsp honey
- 2 tsp Dijon mustard
- 1 TBS minced garlic
- Salt
- Pepper or lemon pepper
Topping
- ½ 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 ¼ 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
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Photos in this post were taken by Jamie from Dishing Out Health.
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