Lemon Vegetable Orzo Salad

Close up of Lemon Vegetable Orzo Salad.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Courses:
Servings: 8
Best Season: Summer, Spring
Description

This Lemon Vegetable Orzo Salad is filled with a delicious mix of flavors, textures, and garden-fresh color. Tender zucchini, mushrooms, and asparagus are lightly sautéed before joining juicy grape tomatoes, roasted red peppers, and green onions. Fresh parsley and basil add an herbaceous finish, while plenty of lemon zest and juice give every bite a bright, citrusy lift. 

The warm orzo is tossed with the simple lemon-and-olive-oil dressing so it can soak up all that fresh flavor before the vegetables and herbs are folded in. Served slightly chilled or at room temperature, it’s a beautiful choice for picnics, potlucks, summer gatherings, or a fresh and colorful lunch. 

Ingredients
  • 1 pound orzo pasta (Use GF pasta for a gluten-free salad)
  • 1 tablespoon salt
  • 2 lemons (zest and juice)
  • 1/3 cup extra virgin olive oil
  • 1 small zucchini (sliced)
  • 1 cup white button or baby bella mushrooms (halved)
  • 1 pound asparagus (tough ends removed)
  • 3 cups red and yellow grape tomatoes (halved)
  • 1/2 cup roasted red peppers (chopped)
  • 1/2 cup green onions (sliced)
  • 1/2 cup flat-leaf parsley (chopped)
  • 8 large basil leaves (chopped)
Instructions
  1. 1
    Pasta

    In a large pot, bring 5 quarts of water to a boil and add 1 tablespoon of salt.

  2. 2

    Add the orzo pasta to the water and cook for 9 minutes, stirring occasionally.

     

  3. 3
    Dressing

    Zest and juice the lemons into a small mixing bowl, then whisk in the olive oil.

  4. 4
    Sauté Vegetables

    Sauté the zucchini, mushrooms, and asparagus in a large skillet with a tiny bit of oil until slightly tender and set aside.

  5. 5
    Combine

    Drain the pasta, add it to a large bowl, and toss it with the lemon dressing.

  6. 6

    Add the sautéed vegetables to the pasta, then set them aside to cool while you move on to the next step.

  7. 7
    Chop Fresh Vegetables and Herbs

    Chop the tomatoes and peppers, and slice the green onion. Chop the flat-leaf parsley and the basil.

  8. 8
    Combine

    Fold in the chopped vegetables and herbs.

     

  9. 9
    Table setting with a bowl of Lemon Vegetable Orzo Salad.

    Serve slightly chilled or at room temperature.

Nutrition Facts

Servings 8

Serving Size 1.5 cups

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 1.4g7%
Sodium 120mg5%
Potassium 510mg15%
Total Carbohydrate 49.5g17%
Dietary Fiber 4.5g18%
Sugars 5g
Protein 9.5g19%
Vitamin A 88 mcg
Vitamin C 46 mg
Calcium 53 mg
Iron 3 mg
Vitamin E 2.5 mg
Vitamin K 75 mcg
Vitamin B6 0.25 mg
Folate 125 mcg
Magnesium 43 mg
Zinc 1.2 mg
Selenium 28 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Lemon vegetable orzo salad, lemon orzo salad, vegan orzo salad, lemon orzo pasta salad
Read it online: https://sproutfulkitchen.com/recipe/lemon-orzo-salad/