Lemony Orzo Salad Recipe

Lemony Orzo Salad Recipe

How To Make Lemony Orzo Salad

A tangy and umami-filled flavor will welcome you when you try this lemony orzo salad. The additional flavors from the herbs give the lemon base depth.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • 12ozuncooked orzo
  • 2largehandfuls fresh baby spinach,chopped
  • 15ozchickpeas
  • 1English cucumber,diced
  • half a small red onion,diced
  • 1cupfresh basil leaves,roughly-chopped
  • 1cupfresh mint leaves,roughly-chopped
  • 2lemons,zested and juiced
  • ¼cupolive oil
  • sea salt and freshly-cracked black pepper,to taste
  • ½cupcrumbled feta,or goat cheese, optional

Instructions

  1. Cook the pasta in a large stockpot of generously salted water until al dente, according to package instructions. 

  2. Drain pasta. Rinse thoroughly in a strainer with cold water until the pasta is chilled.  Transfer pasta to a large mixing bowl.

  3. Add the remaining ingredients to the mixing bowl.  Toss until evenly combined.  Taste, and season with a few generous pinches of salt and pepper, to taste.

  4. Serve immediately.  Or cover and refrigerate for up to 3 days.

Nutrition

  • Calories: 625.68kcal
  • Fat: 17.08g
  • Saturated Fat: 3.77g
  • Monounsaturated Fat: 8.23g
  • Polyunsaturated Fat: 3.39g
  • Carbohydrates: 95.76g
  • Fiber: 12.96g
  • Sugar: 12.43g
  • Protein: 25.24g
  • Cholesterol: 11.13mg
  • Sodium: 635.54mg
  • Calcium: 173.27mg
  • Potassium: 879.10mg
  • Iron: 6.20mg
  • Vitamin A: 64.31µg
  • Vitamin C: 19.96mg
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