Best Herby Orzo Lemon Salad Recipes

Lemon-Herb Orzo image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 7

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.

Herbed Lemon Orzo Salad image

Provided by Kathleen

Time 25m

Number Of Ingredients 12

1 lb orzo pasta
1 cup thinly sliced green onions
1/3 cup chopped fresh dill
1 cup chopped fresh parsley
1 large cucumber, diced
1 small red onion, diced
Kosher salt and pepper
2 large lemons, zested and juiced
1/3 cup olive oil
1 tablespoon honey
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

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.

Herb-Lovers Lemony Orzo Salad image

Provided by Ali

Time 30m

Number Of Ingredients 11

12 ounces uncooked orzo (or any pasta shape)
2 large handfuls fresh baby spinach, chopped
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 English cucumber, diced
half a small red onion, diced
1 cup roughly-chopped fresh basil leaves
1 cup roughly-chopped fresh mint leaves
1-2 lemons, zested and juiced
1/4 cup olive oil
sea salt and freshly-cracked black pepper, to taste
optional: 1/2 cup crumbled feta or goat cheese

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 image

Provided by Ina Garten

Categories side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
Good olive oil
3/4 pound orzo (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 cup medium-diced hothouse cucumber, unpeeled and seeded
1/2 cup small-diced red onion
3/4 pound good feta cheese, large-diced

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.