Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
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 Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
6
Calories:
205
kcal
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:
205
kcal