This lemon orzo salad is the perfect side dish for any meal, whether you’re entertaining outside with friends or enjoying a family dinner at home. It’s light and refreshing, with just the right amount of tangy lemon and salty feta cheese. The artichoke hearts add a nice touch of texture, and the garlic and parsley provide a burst of flavour. Plus, it’s easy to make in just a few simple steps, so you can have a delicious salad on the table in no time. So next time you’re looking for a tasty and refreshing salad that’s easy to make, try out this lemon orzo salad recipe. Your taste buds will thank you!
What is Orzo?
Orzo is a type of pasta that is shaped like grains of rice or barley. It is a popular ingredient in Mediterranean cuisine and is often used in salads, soups, and casseroles. Despite its rice-like appearance, orzo is made from durum wheat flour and is therefore a type of pasta.
Risoni, as we call it in Australia, is a similar pasta that is commonly used in Italian cuisine. While orzo is shaped like rice, risoni is shaped like short tubes or rice grains. Like orzo, risoni is also made from durum wheat flour and is a type of pasta. The main difference between the two is their shape and size, with orzo being longer and thinner than risoni. In most recipes (including this one) orzo or risoni can be used interchangeably.
You can find orzo or risoni in the pasta section of the supermarket.
What ingredients do you need for Lemon Orzo Salad?
This salad combines the light and citrusy flavor of lemon with the rich and salty taste of feta cheese, creating a perfect balance of flavors. The orzo pasta provides a satisfying texture that is complemented by the texture of the artichoke hearts and the freshness of the parsley.
These are the ingredients you need to make lemon orzo salad;
- orzo or risoni
- extra virgin olive oil
- lemon juice and zest
- red wine vinegar
- garlic
- artichoke hearts (canned)
- parsley leaves
- feta cheese
- salt and pepper
What to serve with lemon orzo salad?
Lemon orzo salad is a delicious and refreshing dish that can be served as a side dish or a light main course. It’s a versatile dish that can be paired with a variety of different foods, depending on your preferences. Some great options to serve with lemon orzo salad include grilled chicken, roasted vegetables, or a simple green salad. For a complete meal, consider pairing the salad with some grilled shrimp, steak, chicken or salmon for a satisfying option.
Here are some of our favourite chicken recipes to serve with this salad;
Steps for making lemon orzo salad
Tips & Suggestions
- Using fresh ingredients will make a big difference in the flavour of your salad. Use freshly squeezed lemon juice, fresh parsley, and fresh garlic for the best results.
- Overcooking the orzo or risoni pasta can make it mushy and unappetising, so be sure to cook it al dente, or until it’s tender but still has a slight bite to it.
- We like to use a microplane to easily grate the garlic and zest the lemon.
- If you’re feeling adventurous, try adding different ingredients to the salad. Roasted red peppers, sun-dried tomatoes, and olives are all great options that will add even more flavor and texture to the salad.
- Add some protein: While this salad is delicious on its own, you can add some protein to make it more filling. Grilled chicken, shrimp, canned tuna or even chickpeas are all great options.
Make it Low Carb
- This lemon dressing works really well in a roasted cauliflower salad, rather than the orzo if you are looking for a low carb option. Roast cauliflower florets in the oven until they are cooked through and then toss in the lemon dressing with some leafy greens, feta and pine nuts.
Equipment
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You may need –
lemon orzo salad
Looking for a light and refreshing salad that is perfect for any season? Look no further than this lemon orzo salad! This easy-to-make salad is packed with fresh ingredients and bursting with flavour, making it the perfect addition to any meal. This salad is easy to make and can be served as a main course or a side dish. It’s a great option for a summer picnic or a potluck, and it’s a lighter alternative to heavier pasta dishes. This lemon orzo salad with feta is not only flavourful and satisfying but also a visually appealing dish that will impress your guests.
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Mexican Chicken Salad
- Mexican tuna salad
- Tuna Salad without Mayo
- Panko Chicken
- Cream Cheese Pasta
- Lemon Chicken Marinade
- Mexican chicken marinade
- Smoked Chicken Salad
- Roast Pumpkin Salad
- Tandoori Chicken Salad
Ingredients
Lemon dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- zest one lemon, finely grated
- 2 cloves garlic, minced
- 1 tsp red wine vinegar
- ½ tsp salt
- ½ tsp pepper
Orzo salad
- 250 g orzo/risoni (8oz)
- 1 can artichoke hearts, drained & chopped (400g/16oz)
- ½ cup parsley leaves, finely chopped
- 100 g creamy feta cheese, crumbled (3oz)
Instructions
Lemon dressing
- While the orzo is cooking, add all the lemon dressing ingredients to a jar. Seal with a lid and then shake well to combine.
Orzo salad
- Cook the orzo or risoni to tender/al dente as per the package directions.
- Once the orzo or risoni is cooked, drain well and add it to a large bowl.
- Add the chopped artichoke hearts and dressing to the hot orzo and toss well to combine.
- Allow to cool and then cover and place in the fridge until it is completely cooled.
- Once the salad is cooled, stir to break up any clumps of pasta and add in the parsley and crumbled feta. Toss again to combine and it is ready to serve.
Notes
Tips & Suggestions
-
- Using fresh ingredients will make a big difference in the flavour of your salad. Use freshly squeezed lemon juice, fresh parsley, and fresh garlic for the best results.
-
- Overcooking the orzo or risoni pasta can make it mushy and unappetising, so be sure to cook it al dente, or until it’s tender but still has a slight bite to it.
-
- We like to use a microplane to easily grate the garlic and zest the lemon.
-
- If you’re feeling adventurous, try adding different ingredients to the salad. Roasted red peppers, sun-dried tomatoes, and olives are all great options that will add even more flavor and texture to the salad.
-
- Add some protein: While this salad is delicious on its own, you can add some protein to make it more filling. Grilled chicken, shrimp, canned tuna or even chickpeas are all great options.
Yum, really tasty
Thanks Odetta!
I know it says to cool completely but… Do you think it would be edible warm? As a warm salad/side dish?
Oh yes, it could be eaten warm or cold for sure. I will add this into the post.
We prefer it cold and add the parsley once it is cold so it stays green, but warm would be yummy too.
Thanks Kelly!
Made this using konjac rice (slendier brand) and it was so good! Had to add a bit more salt and pepper as the konjac doesn’t have any flavour, but it was so yum! Thanks for another awesome side!