Lemon Orzo Pasta Salad Food

VEGAN LEMON BASIL ORZO PASTA SALAD

Steps:

• Cook orzo according to package directions. Drain in a colander, then return to cooking pot and add 2 tsp olive oil and stir to keep the noodles from sticking together. If you want to serve this salad cold, let pasta cool for 2-3 hours in the refrigerator.
• To make vegan parmesan, combine the walnuts, nutritional yeast, garlic powder, and sea salt in a food processor. Pulse for about 15 seconds to create a coarse meal. Try not to over-process.
• Slice cherry tomatoes in half and julienne the basil leaves. Zest one medium lemon.
• Combine the cooked pasta with the vegan Parmesan, tomatoes, basil, and lemon zest. Stir together. Add about 3 Tbsp olive oil and juice of 1/2 lemon. Taste and add more lemon juice if desired (I used a whole lemon). Add salt to taste, and serve.

LEMON BASIL ORZO PASTA SALAD

Steps:

• Cook orzo according to package instructions. Drain and rinse under cold water. Place in large bowl.
• Drain liquid from artichokes and chop.
• Add artichokes, tomatoes, basil, lemon, lemon juice and mozzarella. Stir. Season with salt and pepper to your liking.
• Drizzle in the olive oil and stir well.
• Serve.

WARM ORZO LEMON SALAD

Steps:

• Melt butter in a large pan over medium-high heat. Add the garlic and onion and sauté for 1 minute.
• Stir in the orzo. Cook until golden and toasted, about 3 minutes. Stir in the zucchini, spinach, kale, thyme and lemon zest. Cook until spinach is wilted. Add 1/2 cup broth, sherry and lemon juice. Season with salt and pepper.
• Slowly add in the remaining broth. Bring to a boil over high heat, then reduce to a simmer. Stirring often, simmer 9-10 minutes, or until the orzo is al dente and the dish becomes creamy.
• Stir in the cream and Parmesan. Cook for another 3 minutes to thicken.
• Serve Warm Orzo Lemon Salad family-style. Garnish with sliced Bocconcini cheese.

ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn't stick together. Spread onto a baking sheet to cool.
• Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
• In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.

LEMON ORZO

Steps:

• Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.

LEMON ORZO PASTA SALAD WITH CUCUMBERS AND OLIVES

Steps:

• Bring a large saucepan of salted water to a boil. Add orzo and cook until tender, 6 to 10 minutes (check box for actual cook time). Drain.
• While the orzo cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained orzo to the dressing and mix well.
• Stir in the cucumber, tomato, herbs, olives and artichokes. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

LEMON PARMESAN ORZO

Steps:

• Cook orzo according to package directions; drain. Transfer to a small bowl; drizzle with oil. Stir in remaining ingredients.

LEMON ORZO PASTA SALAD

Steps:

• Add water to a large saucepan and bring to a boil on the stove top.
• Once boiling, lightly salt the water and add orzo and stir.
• Let pasta cook for 8-10 minutes, stirring occasionally so that the pasta doesn't stick.
• When pasta is to your preferred doneness, drain the water and add pasta to a bowl to cool.
• You'll want to stir the pasta as it cools to ensure it doesn't stick together.
• If it begins to stick, drizzle pasta with a little bit of olive oil and it should be fine.
• In a separate bowl, add lemon juice, olive oil, apple cider vinegar, garlic, salt, and pepper and whisk to combine.
• Pour over cooled orzo and stir to combine.
• Add almonds, cannellini beans, and basil and stir to combine evenly.
• Refrigerate the pasta salad for at least 30 minutes before serving.
• As the pasta will absorb some of the liquid as it is refrigerated, you may want to drizzle a little extra olive oil and lemon juice over top and stir in before serving.

LEMON ORZO SALAD

Steps:

• Cook pasta as you normally would in a pot of salted water, until it's al dente. Reserve 1/4 cup of the pasta water (you probably won't need it, but reserve it just in case), then drain the orzo and set aside.
• While the pasta is cooking, combine lemon juice, olive oil, lemon zest, 1/2 cup water (not the salted water), salt, and pepper in a bowl and set aside. Then, slice the tomatoes, zucchini and basil and set aside.
• Transfer the cooked orzo to the bowl with the lemon juice and let it set for 10 minutes. In that time, the pasta will soak up the lemon juice, olive oil and water, which is good because we don't want it to be dry. If for some reason it is, pour in the reserved pasta water.
• Then, add in the tomatoes, zucchini, basil, and feta cheese and stir to combine. Enjoy as-is, or add extra feta and/or black pepper on top!

HERBED LEMON ORZO SALAD

Steps:

• First, start the water boiling and cook the orzo according to package directions. Drain and set aside.
• While the orzo cooks, chop up the veggies and herbs. I like everything cut into small, uniform pieces.
• Mix up the lemon dressing ingredients. You can whisk everything together in a bowl or shake it up in a mason jar.
• Toss the cooked orzo, veggies, herbs, and lemon dressing together. Season with salt and pepper, to taste.
• The salad can be served at room temperature or straight from the fridge. If taking it from the fridge, I prefer to let it sit at room temperature for 5-10 minutes first.

LEMON ORZO

Steps:

• Using a vegetable peeler, peel off two large strips of lemon zest.
• Bring orzo, broth, oregano and lemon zest to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered until the orzo is tender.
• Remove from heat and stir in butter. Rest 5 minutes.
• Juice half of the lemon over the orzo, add mint or parsley and stir. Season with salt & pepper to taste.

EASY LEMON ORZO PASTA SALAD

Steps:

• Cook orzo in very salty water until just barely al dente.
• Reserve 1/2 cup of pasta water.
• Drain orzo and set aside.
• While the orzo cooks, use a microplane to zest your lemon. Place zest into a large mixing bowl.
• Cut zested lemon in half and squeeze lemon juice into your mixing bowl. Be careful not to let any lemon seeds fall into the bowl!
• Add olive oil, salt, and pepper to bowl and whisk to combine. Set aside.
• Add reserved 1/2 cup pasta water to your lemon juice mixture and whisk to combine. The sauce will look watery, but don't worry - the orzo will soak the liquid up as it cools!
• Add cooked, drained orzo to lemon juice mixture and stir to combine.
• Let orzo cool for 10-15 minutes.
• Add basil and tomatoes to orzo. Stir to combine. Taste and add salt or pepper as necessary.
• Serve immediately or transfer to an airtight container and chill until ready to serve. Top with an extra sprig of basil for garnish if you like.

LEMON ORZO SALAD WITH CHICKEN

Steps:

• Boil a salted pot of water and cook the orzo al dente according to package directions. Once it's done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
• Meanwhile, prep all the salad ingredients and add them to the bowl. If you're not going to eat the salad right away, I suggest skipping the arugula.
• Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
• Toss the salad with the dressing. Add more lemon/oil if needed. I also add plenty of salt & pepper - there's a lot of pasta in here, so you need to salt it well so it doesn't taste bland.

EASY ORZO PASTA SALAD

Steps:

• Cook orzo until tender. Cool.
• Combine all dressing ingredients in a small bowl and whisk.
• Combine orzo with remaining salad ingredients.
• Toss with dressing and season with salt and pepper.
• Refrigerate at least 1 hour before serving

LEMON ORZO

Steps:

• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

LEMON ORZO SALAD

Steps:

• Boil orzo in salted water according to package instructions. Drain and place in a large salad bowl.
• Dice cucumbers, slice cherry/grape tomatoes in half, slice onion (into rings or diced), and slice radish and add to orzo. Add arugula leaves and mix well to combine.
• Prepare the vinaigrette: Place lemon juice, zest, mustard, honey, minced garlic, and oregano in a small bowl and stir until smooth. Add olive oil and salt and pepper and stir to combine.
• Drizzle vinaigrette over salad and top with crumbled feta and whole olives.

GREEK LEMON ORZO SALAD

Steps:

• Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 7-8 minutes, stirring frequently to prevent sticking. Drain pasta but do not rinse.
• In a large serving bowl, toss together orzo pasta, cherry tomatoes, red onion, cucumber, lemon juice, olive oil, Kosher salt, and black pepper until combined.
• Gently toss in chopped basil and feta cheese. Taste test once more for salt and pepper.
• Salad can be served at room temp or be made the night before and refrigerated. Top with fresh lemon slices and basil leaves before serving.
• Note: for leftovers, squeeze a bit more fresh lemon juice and a drizzle of olive oil and toss together before serving.