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An overhead picture of a bowl of fresh pasta salad filled with fresh vegetables and with a bunch of basil leaves on top.
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5 from 21 votes

Lemon Orzo Salad

This bright and refreshing orzo salad is made with orzo, fresh vegetables and herbs, and tossed in a savory vinaigrette.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 205kcal
Author: Kelsey Riley
Cost: $15

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