This easy Lemon Herb Orzo is the perfect quick lunch or side dish! Filled with fresh, herby flavor, it can also be a base for other meals! Try it as a packable lunch for work, or as the base for kebabs or grilled tofu for dinner. The possibilities are endless!
Lemon and herbs are a match made in heaven. You’ll see it everywhere in my blog, whether it’s in Spicy Chickpea Salads, Greek-Roasted Potatoes, or in my Mediterranean Dense Bean Salad! So of course I had to bring back this dynamite combo with orzo as the vessel. I’ve been having such an orzo moment lately – it’s such a fun pasta shape! It’s fun to add it to salads because it’s not so big that it overwhelms a bite. For example, other pasta shapes are so big that when you add them to a salad, the pasta dominates the mouthful. (Not that that’s necessarily a bad thing!) But with orzo, it’s easy to give the other elements a fair chance in every bite.
While this Lemon Herb Orzo is very simple (yet delicious), it’s also the perfect vehicle for more complex meals. Try added roasted chickpeas on top for plant-based protein, or any other protein of choice. You can add in more spinach and arugula for extra greens, or roasted vegetables like asparagus! The sky’s the limit! Enjoy! :)
For more delicious, herby recipes, try my Herby Falafel (an oldie but a goodie), this Garden Sangria, this Herby Carrot Ribbon Salad, or my Mediterranean Cowboy Caviar!
Lemon Herb Orzo
Ingredients
Lemon Dressing
- 3 Tbsp Extra Virgin Olive Oil
- 1/2 Tbsp Lemon Zest
- 1 Lemon juiced
- 2 Tsp Brown Mustard
- 3/4 Tsp Salt
- 1/2 Tsp Garlic Powder
- Black Pepper to taste
Orzo Salad
- 1 Lb Orzo
- 3/4 Cup Parsley chopped
- 3/4 Cup Cilantro chopped
- 1/4 Cup Fresh Oregano chopped
- 1/3 Cup Chives chopped
Instructions
- To begin, cook your orzo in SALTED water until al dente. Follow the instructions on your specific box of orzo for the cooking time.
- When done, drain the orzo and rinse with cool water. Add it to a mixing bowl, then aside.
- While the orzo is cooking, make the vinaigrette. Be sure to wash and dry your lemon, and zest it first before cutting it. Then, juice it into a smaller bowl and add the rest of the vinaigrette ingredients. Whisk well until combined. taste, and adjust seasonings to your preference.
- Chop all of your herbs, then add them to the bowl with the orzo. Pour in the vinaigrette and mix well.
- Garnish with extra herbs, if you'd like.
- Enjoy!
Notes
- If you don’t like cilantro, you can sub it for more parsley, or spinach or arugula.
- Be sure to cook the orzo in salted water!!
- This orzo will keep in the fridge for about 3-4 days.
Nutrition
Lemon Herb Orzo FAQs
Is this Lemon Herb Orzo easy?
Yes, this recipe is incredibly easy! All you do is cook the orzo, make the vinaigrette, and chop up the herbs. That’s it! It all comes together in well under a half hour, and can be eaten alone or as the base for other meals.
Is orzo a pasta or a rice?
Orzo is a pasta that is a similar shape to rice. However, it’s made from the same wheat as pasta! It’s also a little bigger in size than rice.
Why is orzo so popular?
Orzo is popular for many reasons. First, it’s very quick to cook, so it’s perfect for weeknight dinners. Also, it’s super versatile and can be used in a variety of ways. You can add it to soups, put it in salads, or eat it like you would any other pasta!
How do you cook orzo?
You cook orzo the same way you would any pasta. You boil it in salted water until al dente, then drain it. That’s it!
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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