What can I substitute for orzo?

Don't worry if your grocery store doesn't have orzo – there are plenty of pasta alternatives you can use! Pearl couscous or any other small-shaped pasta, such as penne will do the trick. If you don’t eat pasta, there’s a type of short-grain rice called Arborio that’s a great replacement for orzo. It has a similar shape with a creamier texture. Cook it up properly, and you’ll hardly know the difference!

Can I make the salad ahead?

Absolutely! Lemon Orzo Salad is great for making in advance and chilling in the fridge for a few hours or even overnight. So, whether you're meal prepping for the week or have a party coming up, you can prepare a big batch ahead of time without any hassle. The best part is the flavors get even better as they hang out together, so you can look forward to an even tastier salad. Just remember to keep the tomatoes separate until you're ready to serve, so they stay nice and juicy instead of going mushy.

Of course! If you want more protein, grilled chicken tenders , grilled garlic shrimp , or even tofu, all work great. Just be sure to cook properly and let it cool before adding it to the salad. And if you’re feeling really fancy, you can even marinate the meat overnight. Make an extra batch of lemon dressing to use as a marinade – it'll give your meat (or tofu) a ton of extra flavor.

Lemon Orzo Salad

Description

A fresh, tangy salad that’ll wake up your taste buds – Lemon Orzo Salad! With its hearty orzo pasta and zesty honey-lemon dressing, it’s sure to become a new favorite in your recipe repertoire. Plus, it’s quick and easy to make.

Ingredients

Units Scale

1 cup dry orzo pasta, about 6 ounces
1 cup cherry tomatoes, halved
1 cup diced English cucumber
1/2 cup diced red bell pepper
1/2 cup diced red onion
3 Tbsp. fresh basil, chopped
1 cup feta cheese, about 4 ounces
2 cups fresh baby spinach, roughly chopped

Dressing

1/4 cup fresh lemon juice
1/2 cup olive oil
1 garlic clove, minced
1 Tbsp. honey
Zest 2 lemons
Kosher salt and black pepper

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Instructions

Cook orzo until al dente. Drain and transfer to a large bowl.
Whisk together the dressing ingredients with 2 teaspoons salt and 1 teaspoon black pepper. Pour dressing over warm orzo and stir well.
Add tomatoes, cucumbers, red bell pepper, onions, basil, and feta cheese. Stir in spinach. Chill the salad for at least 30 minutes before serving. Taste for salt and pepper, and add more if needed.

Notes

Make Ahead: This salad can be made up to 1 day ahead. Hold off on adding tomatoes and spinach just until ready to serve. When you take salad out of the refrigerator it will be hard and stiff. Bring it to room temperature before serving that way the pasta will have an appealing texture and the flavors will loosen up.
Leftovers: Store in an airtight container for up to 2 days.
Add-Ins: This salad is very versatile. Feel free to add or switch out any veggies you like. See post for a complete list.

Nutrition

Serving Size: 1/6
Calories: 348
Sugar: 6.8 g
Sodium: 186 mg
Fat: 23.3 g
Carbohydrates: 30 g
Protein: 7.4 g
Cholesterol: 16.8 mg