This lemon orzo salad is perfect for spring or summer picnics, barbecues, and potlucks. It’s light, flavorful and also perfect for meal-prep or weeknight dinners. Enjoy this fresh, savory, light, and herby orzo salad!
Highlights of Lemon Orzo Salad
Nothing says springtime like a good ole backyard barbecue with fresh ingredients and vibrant flavors! This lemon orzo salad is perfect for a side dish at a family get together, picnic or even for meal prep throughout the week.
This cold pasta salad is fresh, filling and bursts with flavor from the veggies, herbs to the olive oil and lemon dressing. It’s also one of the easiest salads to whip up and only takes about 15 minutes of actual labor!
- 15 minutes of actual labor
- Balanced and nutritious
- Easy to modify to your liking
- Flavorful, fresh and satisfying
- Protein and fiber-packed
- Great for picnics and barbecues
Tips and Substitutes:
If you don’t have certain vegetables from the ingredient list, try adding some of these:
Asparagus, bell peppers, celery, broccoli, cherry tomatoes or olives.
I love the combination of lemon juice and olive oil but if you want to try something a little different I highly recommend using Italian dressing or a balsamic vinaigrette.
Chickpeas are the main source of protein in this lemon orzo salad but you can also any other white bean such as navy beans, butter beans or lima beans.
I recommend adding the avocado last if using for meal prep to avoid it turning brown.
Feel free to use other types of pasta as well! It does not have to be just a n orzo salad, it can be any type of pasta salad. Make it your own.
More flavorful and hearty salads:
Black Bean Quinoa Salad (1-pan meal!)Print
Lemon Orzo Salad
- Total Time: 25 minutes
- Diet: Vegan
This lemon orzo salad is perfect for spring or summer picnics, barbecues, and potlucks. It’s packed with protein and nutritious veggies but it’s also fresh, savory, light, and herby!
- 10 oz Orzo, dried
- 1 can of chickpeas
- 2 zucchini
- 1–2 shallots
- 1 tomato
- 3 avocados
- 4 portobello mushrooms
- 1 handful of fresh parsley
- 4 lemons, juiced
- 1/4 cup of extra virgin olive oil
- Salt and pepper to taste
- Cook pasta al dente according to bag/package directions.
- While the pasta is cooking, dice the zucchini, shallots, tomato, and portobello mushrooms. Set aside.
- Open can of chickpeas, drain, and rinse.
- Turn a skillet over medium heat and cook the mushrooms to your liking. Set aside.
- Once the pasta is cooked, drain immediately and add about 2 tablespoons of olive oil to prevent sticking. Let it cool completely before adding the vegetables.
- Once the pasta is cool, cut the avocado into cubes and add all the chopped vegetables along with the lemon juice, parsley, the rest of the olive oil, salt, and pepper.
- Refrigerate for 1 hour or serve as is. It keeps in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Salads
- Method: Stove
- Serving Size: 10 servings