Posted Apr 15, 2022, Updated Aug 18, 2024 I love making orzo salads to take to potlucks or barbecues because they are hearty and hold up well when transported. This lemon orzo salad is one of my favorite side dishes to make during the spring and summer months. In this orzo salad recipe, cooked orzo is combined with veggies pine nuts and avocado then tossed with a delicious lemon dressing. It’s a bright, flavorful and hearty side dish perfect for any occasion. My daughter has requested it on her birthday for 3 years now, it’s that delicious! Also try this caprese orzo salad or greek orzo salad!
Lemon Orzo Salad: Ingredients and Substitutions
Orzo. I have used whole wheat orzo with great results. Cucumber. We prefer to use peeled cucumbers. Onion. Any onion variety works well in this recipe, I suggest a sweet white or yellow onion or red onion. Baby Tomatoes. You can substitute any tomato variety including heirloom, Roma, etc. Bell pepper. Chose your favorite variety – red, yellow, green, orange, etc. Parmesan cheese. You can substitute feta cheese, goat cheese, or aged sharped cheddar for the parmesan cheese. Olive oil. Avocado oil is a great substitute if you don’t have olive oil. Dijon Mustard. Any mustard variety can be used in place of Dijon.
How to Make Lemon Orzo Salad
This orzo salad recipe is easy to make! We’ll walk through the process step-by-step, and don’t forget to watch the video.
Cook the Orzo
The first step in making this orzo salad is cooking the orzo. You can do this up to the day before and store it in the refrigerator so you can quickly make the salad on the day you’d like to serve it. I often cook it in the morning and let it cool until I’m ready to make the salad later in the day. Begin by cooking the orzo in salted water according to the package instructions – which usually takes about 25 minutes. When the orzo is finished cooking, drain and do not rinse.
Make the Dressing
In a small bowl, whisk together the dressing ingredients Then, transfer the cooked orzo from the colander to a large bowl. Add half the dressing and stir to combine. Chill in the refrigerator until it cools to at least room temperature.
Assemble
Once the orzo has cooled, add cucumber, onion, tomatoes, red pepper, fresh basil, parmesan cheese, salt, pepper and half of the remaining dressing (which is ¼ of the total amount of dressing). Stir to combine. Then toss the chopped avocado in the remaining dressing and add it into the salad (this prevents browning). Chill the orzo salad for at least 1 hour before serving.
Serve
Serve the orzo salad recipe cold topped with toasted pine nuts and extra parmesan cheese. Here are some suggestions of dishes that pair well with this orzo salad:
Baked chicken breasts are a great main dish to compliment this salad, also this honey mustard chicken. Serve it alongside hamburgers, BBQ chicken sandwiches or chicken salad sandwiches (or this healthy avocado chicken salad)
Store
Because of the avocado in this recipe it lasts for 1-2 days in the fridge. If you choose not to add avocado it can last for up to 5 days. I don’t recommend freezing this recipe. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
