Lemon Orzo Salad is a simple and refreshing side dish that goes well with a variety of meals! It's made with fresh produce like cilantro, cherry tomatoes, and cucumbers. Plus, this recipe is gluten-free and dairy-free!
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Why you'll love this recipe!
- It's made with simple, fresh ingredients.
- Great way to use up summer produce.
- Easy to prepare.
- Gluten-Free & Dairy-Free.
- Great for meal prep.
🍴Ingredient Notes
- Orzo Pasta - For this recipe I used a gluten-free Cassava Flour Orzo by Jovial. Any Orzo will work though!
- Vegetables - You'll need English Cucumber, Cherry Tomatoes, and Red Onion.
- Chopped Cilantro - Freshly chopped cilantro works best with this recipe.
- Lemon Juice - I recommend using freshly squeezed lemon juice. Save a slice to garnish the salad with!
- Olive Oil - I would not swap for any other oil.
- Seasoning - You'll need a combo of Salt, Garlic Powder, and Black Pepper.
Recipe Variations
You could also add chopped kalamata olives, dairy-free feta, chickpeas, arugula, or basil in place of the cilantro! (I know not everyone is a fan.)
🍴How to make Lemon Orzo Salad
Step 1: Cook Orzo
Start by cooking orzo according to instructions on the box. When it's ready, drain water and set aside to cool.
Step 2: Add in Vegetables
Next add cherry tomatoes, red onion, and cucumber into a bowl with orzo. Mix together.
Step 3: Make Dressing
In a small bowl whisk together lemon juice, olive oil, chopped cilantro, salt, garlic powder, and black pepper.
Step 4: Assemble Salad
Drizzle the lemon dressing over the salad and mix until evenly coated. Serve chilled.
Expert Tips
- Add a little olive oil to the orzo when it's cooling. This will prevent it from sticking. I also recommend stirring it a few times while it's cooling.
- Soak chopped red onions in water before adding to the salad to minimize the potent flavor.
- If you don't use an English Cucumber, I suggest removing the seeds.
- Chill the salad for at least 15 minutes before serving to allow the orzo to absorb all the flavors.
Serving Suggestions
This dish goes well with a variety of summer recipes! It's great with grilled chicken or grilled steak, homemade burgers, chicken kabobs or steak kabobs! You could also serve it with a Lemon Roasted Chicken.
How to store leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days.
More side dish recipes!
After you make this Lemon Orzo Salad, make sure to leave a comment & rate the recipe!
Recipe
Lemon Orzo Salad
Ingredients
- 8 Ounces Orzo
- 1 English Cucumber, Cubed
- 1 Cup Cherry Tomatoes, cut in half
- ½ Cup Diced Red Onion
- ⅓ Cup Chopped Cilantro
- ¼ Cup Lemon Juice
- 2 Tablespoons Olive Oil
- 1 Teaspoon Salt
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
Instructions
- Start by cooking orzo according to instructions on the box. When it's ready, drain water and set aside to cool.
- Next add cherry tomatoes, red onion, and cucumber into a bowl with orzo. Mix together.
- In a small bowl whisk together lemon juice, olive oil, chopped cilantro, salt, garlic powder, and black pepper.
- Drizzle the lemon dressing over the salad and mix until evenly coated. Serve chilled.
Notes
Expert Tips
- Add a little olive oil to the orzo when it's cooling. This will prevent it from sticking. I also recommend stirring it a few times while it's cooling.
- Soak chopped red onions in water before adding to the salad to minimize the potent flavor.
- If you don't use an English Cucumber, I suggest removing the seeds.
- Chill the salad for at least 15 minutes before serving to allow the orzo to absorb all the flavors.
Nutrition
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