Creamy, zesty, and filling, this Lemon Orzo Salad makes an easy weeknight side that packs a surprising amount of flavor!
To me, pasta salad is a summertime dish. It’s usually served cold, so it can be kind of refreshing, and it proliferates at summer barbecues, Fourth of July gatherings, and pool parties. And boy, do I love the stuff. Whether it’s a Mediterranean version with pesto and marinated artichokes, or a heavier, mayonnaise-drenched rendition with sweet pickles (that one’s a strange family heirloom), just pass me the bowl. I’ll serve myself, thank you.
It’s getting chillier where I am, which means everyone’s pasta salad recipes go back in the box (or the Google Drive, whatever) for the next six to eight months. Tragic, I know. But you know what? My life is my burrito, and I’m going to fill it with things I like—such as a pasta salad that’s built for winter!
Enter my lemon orzo salad. Not only is it certifiably a pasta salad—orzo counts, y’all!—it’s bright with lemon flavor, rich with cream and Parmesan, full of protein-rich edamame, and it’s served warm. Fresh parsley gives it a green pop, and fresh bell peppers add the crunch we’ve all come to expect from a pasta salad. It’s hard to imagine a better side dish for a winter meal than this warm, lemon-filled orzo salad.
Tasty variations of lemon orzo salad
If you like this rendition of pasta salad, you’ll probably like the following swaps and additions.
- Change up the veggies: Ditch the bell pepper and edamame, and go for green asparagus or a few mushrooms. Simply cook them up with the orzo pasta.
- Swap or add more cheese: Like things cheesy? Add some grated Muenster or Swiss, or crumble up some fresh goat cheese for a tangy complement to the lemon.
- Lighten things up: If you’re craving a less heavy take on this dish, just skip the cream and Parmesan. For a lighter swap, a dollop of sour cream will do the trick.
How do I store leftovers?
When it’s completely cooled, put leftover lemon orzo salad in an airtight container in the fridge for up to 3 days. You can also freeze this dish for up to 3 months in an airtight container or bag. Let it thaw in the fridge overnight before reheating. You can warm it up a bit in the microwave or on the stovetop over low heat. You might want to add a touch of veggie broth or water if it looks a little dry.
Serving suggestions
Serve this delicious orzo salad alongside grilled meats, braised beef, or juicy roasted chicken. Try this juicy Grilled Pork Loin, a warm pot of Beef Bourguignon, or this fabulous Homemade Rotisserie Chicken. As for veggie sides, Roasted Broccoli And Carrots always does the trick for me!
Lemon Orzo Salad
Ingredients Â
- 1 tablespoon extra-virgin olive oil
- 1/2 onion chopped
- 2 garlic cloves minced
- 1 cup orzo pasta uncooked
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 lemon juiced and zested
- 1 tablespoon Parmesan cheese finely grated
- 1 red bell pepper diced
- 1/4 cup edamame shelled
- Pinch of sea salt and fresh black pepper
- 1 tablespoon fresh parsley chopped
- 1/4 teaspoon red pepper flakes
InstructionsÂ
- In a large pot, heat the olive oil and add the chopped onions and minced garlic. Add the orzo pasta and fry on medium-high heat for 2 minutes.
- Add the vegetable stock to the pot and bring to a boil. Reduce the heat and gently simmer the orzo for 10 minutes until the liquid is absorbed by the pasta. Stir the orzo regularly to prevent it from sticking.
- Once the orzo is cooked and tender, add the cream and cook for another 5 minutes until thick and creamy. Stir in the lemon juice, zest, and Parmesan.
- Add the diced bell pepper and edamame and stir with a spoon until well combined. Season with salt and pepper.
- Transfer the cooked orzo pasta into bowls and sprinkle with chopped parsley and red pepper flakes. Enjoy warm!
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