Description
This Lemon Orzo Salad is a bright and refreshing dish, perfect for summer gatherings or meal prep. Tender orzo pasta is tossed with crisp veggies, creamy avocado, and toasted pine nuts, all coated in a zesty lemon dressing. Whether you’re looking for healthy recipes easy, healthy recipes lunch, or quick dinner ideas, this hearty salad makes a perfect side or light main course.
Ingredients
Units
Scale
Salad:
- 2 cups orzo, dry
- 5 quarts water + 1 tablespoon salt (for cooking the orzo)
- 1 cucumber, peeled and diced
- 1/2 cup onion, finely diced
- 1 pint baby tomatoes, halved
- 1 bell pepper, diced
- Fresh basil, chopped
- 1/2 cup parmesan cheese
- 1 avocado, diced
Dressing:
- 1/2 cup olive oil
- 6 tablespoons lemon juice
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1 tablespoon minced garlic
- Salt, to taste
- Pepper or lemon pepper, to taste
Topping:
- 1/2 cup pine nuts, toasted
- Extra parmesan cheese
Instructions
- Cook orzo in salted water according to package instructions. Drain and do not rinse.
- In a small bowl, whisk together the dressing ingredients.
- Place the cooked orzo in a large bowl, add half the dressing, and stir to combine. Chill in the refrigerator until cooled to at least room temperature.
- Once the orzo has cooled, add cucumber, onion, tomatoes, bell pepper, fresh basil, parmesan cheese, salt, and pepper. Pour in half of the remaining dressing and stir to combine.
- Toss the diced avocado in the remaining dressing, then add it to the salad. Chill for at least 1 hour.
- Before serving, top with toasted pine nuts and extra parmesan cheese.
- Serve cold and enjoy!
Notes
- Best served chilled for the flavors to fully develop.
- For added protein, mix in grilled chicken or chickpeas.
- Swap pine nuts for almonds or sunflower seeds for a nut-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 277
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 8mg