Lemon Orzo Salad

5 from 1 vote

With white bean, sun-dried tomatoes, kalamata olives and spinach, this easy lemon orzo salad is zesty and full of fantastic flavors. You use lemon zest in a mix of toast breadcrumbs and chopped almonds that give this vegetarian pasta salad citrusy and nutty crunch.

Prep Time15

Cook Time12

Total Time27

Course: Salads

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For breadcrumbs

1/2 cup panko breadcrumbs
1/4 cup chopped almonds
1 lemon, zest
Pinches of kosher salt and black pepper
1 tablespoon olive oil

For salad

1 cup orzo
15 ounce can navy beans, drained and rinsed
1/2 cup halved pitted kalamata olives
1/2 cup chopped sun-dried tomatoes, oil drained
1/4 cup finely chopped red onions
2 cups baby spinach
1/4 cup grated parmesan
2 tablespoons chopped parsley

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 lemon, juice
1 tablespoon red wine vinegar
1/4 cup olive oil

Instructions

Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
Combine the breadcrumbs, almonds, lemon zest, pinches of kosher salt and black pepper and 1 tablespoon olive oil in a small bowl.
Spread the breadcrumb mixture across the prepared sheet pan. Bake in the oven until it is golden brown and toasted, about 10-12 minutes.
Cook the orzo in salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander or strainer.
Combine the orzo, navy beans, olives, sun-dried tomatoes, red onions, baby spinach, parmesan, parsley and toasted breadcrumbs in a large bowl.
To make the vinaigrette, whisk the garlic, mustard, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon juice, vinegar and olive oil in a small bowl.
Drizzle the vinaigrette into the salad, tossing to combine.

Notes

Baby arugula can be substituted for spinach.

To make the recipe vegan, leave out the parmesan or use a dairy-free, plant based cheese.

You can make the salad dressing and breadcrumbs up to 3 days in advance. Store the vinaigrette in an airtight container in the refrigerator. Let it sit out at room temperature for 15 minutes before you stir it into the salad. Keep the breadcrumbs in an airtight container at room temperature.

Leftover orzo salad can be kept in an airtight container in the refrigerator up to 3 days. Let it sit out at room temperature for 15 minutes before serving.

If you are planning to save some of the salad, only toss the amount you are going to eat with the breadcrumbs and in the dressing.

Taste the salad before serving. You might need to season it with salt and pepper especially if you are eating it cold and not at room temperature.

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