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.
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.
StoreStore leftovers in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing this recipe.