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Creamy orzo pasta salad with peas, watermelon radish, and chopped herbs, served on a white plate.

Lemon Orzo Salad

Christie Matherne Profile PictureChristie Matherne
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course pasta
Cuisine Italian
Servings 2
Calories 619 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
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  • 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.
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  • Add the diced bell pepper and edamame and stir with a spoon until well combined. Season with salt and pepper.
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  • Transfer the cooked orzo pasta into bowls and sprinkle with chopped parsley and red pepper flakes. Enjoy warm!
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Nutrition

Calories: 619kcalCarbohydrates: 71gProtein: 15gFat: 31gSaturated Fat: 15gSodium: 1010mgFiber: 5g
Keyword greek orzo salad, orzo salad, orzo salad recipe
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