Lemon Orzo Salad with Asparagus & Arugula is a colorful and vibrant summer dish that makes you feel full and tastes light and fresh in every single bite. It is made by combining orzo, cherry tomatoes, onions, mini peppers, red onion, cucumber, roasted asparagus, arugula, olives, and feta cheese with delicious lemon vinaigrette.
This light & fresh salad is perfect for summertime when you don't feel like making anything. I always keep my refrigerator filled with these garden veggies. So whenever it's time, I just pop them out and enjoy this delicious salad, hot or cold.
The post contains Helpful Tips & Tricks for making Lemon Orzo Salad. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card or click Recipe Card from the Table of Contents below.
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WHY YOU'LL LIKE THIS LEMON ORZO SALAD
Ready in No Time: It takes hardly any time to prepare this salad. It is easy and versatile and tastes fresh in every single bite. To save time, you can chop the veggies and assemble the ingredients while boiling the orzo.
Loaded with Fresh Veggies: This lemon salad is loaded with fresh veggies, including roasted asparagus, arugula, onions, mini peppers, olives, cucumber, cherry tomatoes, etc. This is a salad, so you can add as many colorful & vibrant veggies to the salad.
Versatile: You can serve it hot or cold. You can also store the leftover in the fridge, and the salad will still taste good.
Party Pleaser: It is such a delicious salad that you can serve it as a main dish or side with some corn salad, corn on the cob, baked potatoes, sweet potato nachos, etc.
WHAT IS ORZO?
Orzo is a kind of pasta that looks like long-grain rice but is thick. They have a creamy and buttery flavor and provide great texture to soups or salads when added. You can get them from your local grocery stores in the Pasta aisle.
You can make this recipe with any other Pasta by following the steps. The taste will be pretty much the same. But with Orzo, flavors get blended more nicely.
INGREDIENTS & SUBS
- ORZO: Obviously, you need Orzo Pasta for making Orzo Pasta Salad. But you can also make the same recipe using some other variety of pasta.
- VEGGIES: All colorful and beautiful garden veggies look great in Lemon Orzo Salad. I have added red onion, cherry tomatoes, mini sweet peppers, cucumber, olives, roasted asparagus, etc.
- GREENS: I love adding arugula to my orzo salad. But you also add spinach, kale, garden salad, etc.
- HERBS: This is the most beautiful part of this salad. You can add any or all the herbs. They work perfectly and beautifully in bringing the flavors together. I love adding mint to the salad as it brings fresh flavor.
- VINAIGRETTE: You can add any Vinaigrette of your liking. To make this salad more refreshing, I have used Lemon Vinaigrette.
- CHEESE (OPTIONAL): I am not a fan of Cheese, but if you want to elevate the flavors, you can definitely add Feta Cheese to it.
- NUTS: For some crunch, you can also add nuts like pinenuts, sliced almonds, pecans, etc.
HOW TO MAKE LEMON ORZO SALAD
Prepare Dressing:
Next, is to prepare dressing or vinaigrette of your liking. I have used Lemon Vinaigrette in the recipe. Add olive oil, lemon juice, lemon zest, honey/maple syrup, garlic, salt & peppers, and chopped cilantro in a bowl. Whisk the ingredients until well combined. Let it sit while you prepare the orzo.
Cook Pasta:
You can boil the orzo in the instant pot or on the stove-top.
When making Stove-Top: Boil the water and add orzo to the boiling water. Let it cook for 10 minutes as per the instructions listed in the box. Once boiled, drain the liquid and add them to a bowl.
When making in an Instant Pot: Add orzo and water to the Instant Pot and close the lid. Pressure cook for 3 minutes. When the timer beeps, release the pressure immediately by turning the vent to the venting position. Drain the liquid and soak the orzo in water to avoid sticking.
Roast Asparagus:
I have used asparagus in the salad, so I have roasted it in the oven. Or you can also make it in an air fryer.
Preheat the oven to 400°F for 10-15 minutes. Discard the ends of asparagus and trim them. On a baking sheet, add asparagus. Spray olive oil and season them with salt & pepper. Mix them until asparagus is well coated.
Place the baking sheet in the preheated oven. Roast the asparagus for 10-15 minutes at 400 degrees F.
Assemble the Salad:
Next, cut all the veggies you want to add to the salad, including onions, peppers (bell peppers or mini sweet peppers), cucumber, tomatoes, olives, and mint leaves.
In a salad bowl or a big bowl, add cooked orzo. Next, add onions, mini peppers, cucumbers, cherry tomatoes, arugula, roasted asparagus, olives, mint leaves, and feta cheese.
Pour in the prepared Lemon Vinaigrette, serve it hot or cold, and enjoy!
TOP TIPS
- Add as many veggies as you can. This salad tastes best with vibrant & colorful crunchy veggies. You can use onion, bell peppers, cucumber, cherry tomatoes, and greens (like spinach, arugula, kale, etc.).
- You can also add some protein. If you want it vegan or vegetarian, you can use some grilled or roasted tofu or chickpeas. I also love it with some sprouted lentils. Also, do try my Green Lentil Sprouts Chaat.
- Before serving, you can store the salad in the refrigerator for 30 minutes. That way, the flavor will be combined properly.
- You can serve it hot or cold.
- You can also add nuts like pine nuts or sliced almonds for the crunch.
FREQUENTLY ASKED QUESTIONS
Lemon Orzo Salad tastes good when served fresh. But if you have some leftovers or want to make them early, you can still store them in the refrigerator. Orzo Salad stays good for 3-5 days in the fridge.
Yes, you can add protein int the salad. For the Vegan or Vegetarian options, add grilled or roasted Tofu. You can also add roasted & spiced chickpeas, as they taste so good in a salad. You can also try my Chickpea Salad as it is protein-rich and ways to make.
No, orzo are not gluetn-free. But if you can find gluten-free orzo, then you can make it.
Yes, the salad is Vegan as I have used Vegan Feta Cheese in the recipe.
Lemon Orzo Salad is made by using lots of crunchy veggies. And it is a healthy, easy-to-make salad that you can add to your meal.
OTHER SALAD RECIPES
- MEDITERRANEAN PASTA SALAD
- THAI NOODLE SALAD
- CORN SALAD
- QUINOA SALAD
- CHICKPEAS SALAD
- PESTO PASTA SALAD
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Lemon Orzo Salad with Asparagus & Arugula
Ingredients
- 1 cup Orzo
- 2 cups Water
- ¼ cup Extra Virgin Olive Oil
- 1 whole Lemon Juice
- 2 tablespoon Lemon Zest
- 1 tablespoon Red Wine Vinegar
- 1-2 tablespoon Honey/Maple Syrup
- 1 tablespoon Mustard
- Salt & Pepper
- 2 oz Asparagus
- 1 small Onion chopped/sliced
- 6-7 Peppers chopped/sliced
- 1 cup Cherry Tomatoes Cut-in-half
- 1-2 cups Arugula
- ¼ cup Olives
- 1 handful Mint Leaves
- Salt & Pepper as needed
- ¼ cup Feta Cheese
Equipment
Method
- Toss all the ingredients in a grinder or a bowl. Whisk until well combined. Let it sit for 10-15 minutes, while you prepare the orzo.
- Instant Pot: In 1 cup of Orzo Pasta, add 2 cups of water. And pressure cook for 3 minutes with the vent in the sealing position. Once the timer beeps, immediately do Quick Release. When pressure is released then open the lid.Stove-Top: Add 1 cup of Orzo Pasta in boiling water. And boil for 8-9 minutes or as per instructions mentioned in the box.(Note: Drain the liquid and soak the orzo in cold water to avoid sticking:.
- You roast the Asparagus in the oven or in the air fryer.Preheat the oven to 400°F for 10-15 minutes. Discard the ends of asparagus and trim them. On a baking sheet, add asparagus. Spray olive oil and season them with salt & pepper. Mix them until asparagus is well coated.
- Place the baking sheet in the preheated oven. bake for 10-15 minutes or until a little charred.
- In a salad bowl or a big bowl, add cooked orzo. Next, add onions, mini peppers, cucumbers, cherry tomatoes, arugula, roasted asparagus, olives, mint leaves, and feta cheese. Season with salt and pepper.
- Pour in the prepared Lemon Vinaigrette. Mix it properly and serve it hot or cold, and enjoy!
Nutrition
Video
Notes
- Add as many veggies as you can. This salad tastes best with vibrant & colorful crunchy veggies. You can use onion, bell peppers, cucumber, cherry tomatoes, and greens (like spinach, arugula, kale, etc.).
- You can also add some protein. If you want it vegan or vegetarian, you can use some grilled or roasted tofu or chickpeas. I also love it with some sprouted lentils. Also, do try my Green Lentil Sprouts Chaat.
- Before serving, you can store the salad in the refrigerator for 30 minutes. That way, the flavor will be combined properly.
- You can serve it hot or cold.
- You can also add nuts like pine nuts or sliced almonds for the crunch.
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