Herbed Lemon Orzo Salad Recipes

HERBY ORZO & LEMON SALAD

Steps:

• Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.
• Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside.
• Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.

HERBED LEMON ORZO SALAD

Steps:

• First, start the water boiling and cook the orzo according to package directions. Drain and set aside.
• While the orzo cooks, chop up the veggies and herbs. I like everything cut into small, uniform pieces.
• Mix up the lemon dressing ingredients. You can whisk everything together in a bowl or shake it up in a mason jar.
• Toss the cooked orzo, veggies, herbs, and lemon dressing together. Season with salt and pepper, to taste.
• The salad can be served at room temperature or straight from the fridge. If taking it from the fridge, I prefer to let it sit at room temperature for 5-10 minutes first.

LEMON-HERB ORZO

Steps:

• Cook 1 1/2 cups orzo in boiling salted water until al dente; reserve 1/4 cup cooking water, then drain. Toss with 3 tablespoons butter, cup each chopped chives, dill and parsley, and the zest of 1 lemon. Add the reserved pasta cooking water to loosen, if needed. Season with salt and pepper.

LEMON ORZO SALAD

Steps:

• Bring a large pot of water to boil. Cook the orzo until al dente, according to package instructions. Drain and rinse; set aside.
• In a large bowl, combine the cooled orzo, garbanzo beans, cucumber, tomatoes, red onion, feta cheese, and parsley.
• In a small bowl, whisk together the olive oil, lemon zest and juice, dijon mustard, minced garlic, and kosher salt. Pour the dressing over the orzo and toss to combine.
• You can serve immediately or refrigerate and serve chilled. Taste for seasonings before serving.

HERB-LOVERS LEMONY ORZO SALAD

Steps:

• Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions. Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled. Transfer pasta to a large mixing bowl.
• Add the remaining ingredients to the mixing bowl (using cheese if desired). Toss until evenly combined. Taste, and season with a few generous pinches of salt and pepper, to taste. (I used about 1 teaspoon each of salt and pepper.) Also feel free to add in extra lemon juice if you'd like an extra-lemony salad. (
• Serve immediately. Or cover and refrigerate for up to 3 days.

HERBED ORZO WITH FETA

Steps:

• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
• Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

LEMON ORZO SALAD WITH ZUCCHINI AND FRESH HERBS

Steps:

• Cook the orzo until tender but firm.
• Drain in a colander; rinse under cold water to cool, and drain well.
• Mix the orzo, zucchini, parsley, and mint in a large bowl with a large spoon.
• Whisk the remaining ingredients in a small bowl.
• Pour over the salad and mix with a large spoon.