Lemon Orzo Salad
Rated 5.0 stars by 1 users
Category
Sides, Side Dish, Salads
Servings
6
Prep Time
10 minutes
Cook Time
10 minutes
Calories
334
Made with gluten-free orzo pasta, traditional Greek salad veggies, and Primal Kitchen’s zesty Greek Vinaigrette & Marinade, this refreshing pasta salad tastes light and summery. Eat it solo for a quick and easy lunch, meal prep a batch for the week, or serve alongside baked chicken breast for a heartier dinner.
Ingredients
8 oz. gluten-free orzo pasta
-
- ½ tablespoon lemon juice
- 1 teaspoon honey
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 cup halved or quartered canned artichoke hearts (drained and rinsed)
- 1 cup chopped cucumbers
- 1 cup thinly sliced roasted red peppers (drained and rinsed)
- 1 cup chopped tomatoes
- ¾ cup cooked chickpeas (drained and rinsed)
- ½ cup minced red onion
- 3 tablespoons chopped parsley
1-2 tablespoons chopped dill
- 4 ounces feta cheese, crumbled
- ½ lemon, thinly sliced
Directions
Cook the orzo according to package instructions, then drain and rinse with cold water. Set aside to cool.
In a small bowl, combine the Primal Kitchen Greek Dressing, lemon juice, honey, onion powder, pepper, and salt. Place the cooled orzo in a large bowl and fold in half of the dressing mixture.
Add the remaining ingredients to the orzo and gently fold in the rest of the dressing. Add salt and pepper to taste. We recommend chilling for a few hours, but otherwise eat and enjoy!
Recipe Note
- Nutrition information calculated using Cronometer.
- Tip: Add some salmon or chicken to your orzo salad to make it a meal!
Nutrition
- Serving Size
- 1 serving (1/6 of recipe)
- Calories per serving
- 334
- Fat
- 15.4 grams
- Carbs
- 45 grams
- Protein
- 6 grams
A Mediterranean classic, the Greek salad delights in all forms. Typically made with kalamata or black olives, tomatoes, onions, cucumbers, and salty feta cheese topped with a zesty oil-based vinaigrette, it’s the go-to side dish for shawarma, kebabs, and other regional delicacies. Top it with grilled chicken or salmon and it can double as a main dish.
In this amped-up version, we swap the standard romaine lettuce base out for a tastier, more filling layer of gluten-free orzo pasta (we used a cassava-based orzo). Cucumbers provide crunch, while the earthy flavor of chickpeas contrasts with the bright, herbaceous notes of our Greek Vinaigrette & Marinade. Tangy with a hint of sweetness, this delightful Keto Certified dressing is made with purposeful ingredients like organic red wine vinegar and avocado oil. Whip up a big batch of this Lemon Orzo Salad for your next picnic, pack it as a side in your kid’s lunch, or dish it up for dinner alongside grilled chicken kabobs.
You might also like these other side dish recipes:
- Mexican Street Corn Salad
- Easy Potato Salad
- 3 Delicious BBQ Sides
- Creamy Cucumber Salad
- Homemade Potato Chips with Vegan Blue Cheese Dip
