Lemon Orzo Salad

An overhead picture of a bowl of fresh pasta salad filled with fresh vegetables and with a bunch of basil leaves on top.

Planted in the Kitchen

This bright and refreshing orzo salad is made with orzo, fresh vegetables and herbs, and tossed in a savory vinaigrette.

5 from 7 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Appetizer

Cuisine American

Servings

Calories 205 kcal

Ingredients

1 cup orzo uncooked
1 cup cucumbers diced
1 shallot diced
1 cup cherry tomatoes diced
½ cup red onion diced
½ cup asparagus blanched, roasted, or grilled.
¼ cup fresh basil chopped

Lemon Vinaigrette

3 tablespoon olive oil
3 tbsp lemon juice
1 tablespoon agave nectar
1 clove garlic minced
1 tablespoon fresh rosemary finely chopped
1 teaspoon salt
½ teaspoon pepper

Instructions

Wash and prep all produce according to the ingredient list.
Cook the orzo according to the package instructions. After cooking drain and set aside.
Mix together all of the ingredients for the vinaigrette and set aside.
Combine all ingredients for the orzo salad in a large bowl. Pour the vinaigrette on top and toss the orzo salad until full coated in the dressing.

Notes

This dish can be stored in an airtight container in the fridge for up to five days.

Nutrition

Calories: 205kcal

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