Creamy, zesty, and full of yummy ingredients, lemon orzo salad is easy to make and sure to become a regular on your weeknight menu.
If you’re looking for a mouth-watering dish that screams sun-drenched chillout vibes and is perfect for sharing with your family, I think I have it for you! This lemon orzo salad got your name all over it. Think of it as a lighter and original alternative to a pasta salad. It will be the star of your meal. Either way, you’re about to get a full-on blast of creamy, lemony goodness that will have everyone begging for the recipe.
Orzo pasta, often found in Mediterranean meal scenes, is like the surprise versatile bestie we all need in our kitchen. Picture this: a rice-shaped, flavor-soaking wiz, mingling flawlessly with all the tempting yum-stuff. In our orzo sensation, ingredients like lemon zest, edamame, peppers, a kick of red pepper flakes, and a smidgen of Parmesan and thick cream, whip up a dish that’s creamy, yet somehow stays light and refreshing.
Why You Will Love This Recipe
- This lemony, creamy orzo pasta is like a comfort blanket you can eat – perfect for all-year round delight.
- The indulgent, rich sauce turns this dish into an absolute “this is too good” moment. You can have it as a side or the main event.
- You can customize the recipe to your own taste by throwing in any other vegetable you would like. For example, replace the pasta in this delicious BLT Pasta Salad.
Ingredients
This recipe might require a quick trip to the grocery store, but they’re all affordable and easy to find ingredients.
- 1 cup dry orzo pasta
- 1/2 cup heavy cream
- 1 tbsp Parmesan, finely grated
- 2 cups vegetable broth
- 1 red bell pepper, diced
- ¼ cup edamame
- ½ onion, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
- 1/2 lemon, juiced and zested
- 1 tbsp extra virgin olive oil
- ¼ tsp red pepper flakes
- pinch sea salt and fresh black pepper
How to Make Lemon Orzo Pasta – The Steps
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Add the diced bell pepper and edamame and stir with a spoon until well combined. Season with salt and pepper.
Step 5: Transfer the cooked orzo pasta into bowls and sprinkle with chopped parsley and red pepper flakes. Enjoy warm!
Variations
If you like this recipe, you should try these variations:
- Ditch the bell pepper and edamame, and go for green asparagus or a few mushrooms. Simply cook them up with the orzo pasta.
- You can also get creative – mix and match your favorite spices, herbs, and veggies as you please!
- And if you’re craving a lighter take on this yum-worthy dish, just skip the cream and Parmesan. A dollop of sour cream will do the trick and taste just as amazing. Enjoy!
Tips and Tricks //
- Remember to give it a good stir pretty often while it’s cooking. This will help keep the consistency just right without letting the orzo overcook.
- Another great tips: just sauté the orzo in a little oil before adding in the liquid. Trust me, this will totally bring out the nutty goodness of the grains.
- And finally, feel free to go wild with some herbs. I recommend thyme or oregano. Just a pinch can add that extra layer of deliciousness to your already fabulous orzo salad.
FAQs
Yes, just replace the heavy cream with non-dairy options like coconut or almond milk. Instead of Parmesan, you can use plant-based cheese alternatives.
Sure! You can add proteins like chicken, sausages, or tofu. You can sauté or grill the proteins separately and use them as a topping for your creamy orzo pasta.
You can use either risotto and orzo for this dish, but there are some differences. The main difference is their shape and texture. Orzo is smaller and has a firm texture when cooked. Risotto rice is a short grain and has a slightly sticky texture after cooking. If using risotto, add the chicken stock a little at a time, though, if using risotto and let it absorb the liquid slowly over time.
How to Store Lemon Orzo Salad
First things first, let your lemon orzo salad cool down to room temp before you think about storing it. When it’s cooled, put it in the fridge and it should be good to eat withing 3 days. 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.
The great news is that you can also freeze this dish and keep it for about 3 months in the freezer. When you’re ready for another round, let it thaw in the fridge overnight, then reheat gently as described above.
Lemon Orzo Salad
Ingredients
- 1 cup dry orzo pasta
- 1/2 cup heavy cream
- 1 tbsp Parmesan finely grated
- 2 cups vegetable broth
- 1 red bell pepper diced
- ¼ cup edamame
- ½ onion chopped
- 2 garlic cloves minced
- 1 tbsp fresh parsley chopped
- J1/2 lemon juiced and zested
- 1 tbsp extra virgin olive oil
- ¼ tsp red pepper flakes
- pinch of sea salt and fresh black pepper
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.
- 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 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!
