Lemon Orzo Pasta Salad
This Lemon Orzo Pasta Salad has light, fresh flavors, plus plenty of greens. The perfect vegan pasta salad for the warmer months!
Equipment
- 1 pot
Ingredients
FOR THE DRESSING
- 1/3 cup oil I used avocado oil
- 1/2 teaspoon dijon mustard
- 1 tablespoon lemon zest
- 2 lemons juiced
- 2-3 cloves garlic finely minced
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
- salt to taste
Instructions
- Bring a large pot of water to a boil. Add the orzo and cook according to the package instructions. Drain & rinse with cold water.
- Meanwhile, add all of the dressing ingredients to a jar and shake until combined. Taste and adjust the seasonings as needed. Set aside.
- To assemble, add the cooked orzo to a large bowl with the rest of the salad ingredients. Pour over the dressing and toss to combine.
- Serve right away or place in the fridge to chill.
Notes
- You can definitely add onto this salad or make swaps. Some ideas are: switching the spinach for arugula or adding vegan feta.
- If you are making this a few hours ahead of time, I would assemble the salad and then add the dressing right before serving.
Nutrition
Calories: 359kcal | Carbohydrates: 54g | Protein: 11g | Fat: 11g