One-Pot Lemon Orzo Salad with Vegetables
This Mediterranean orzo salad cooks everything in one pot, then gets tossed with bright lemon dressing and fresh vegetables. You’ll love how the orzo absorbs all the flavors while it cooks.
It’s ideal for meal prep since it tastes even better after chilling overnight.
Why Cooking Orzo in Broth Makes All the Difference
Cooking the orzo directly in vegetable broth instead of plain water infuses every grain with flavor. The pasta absorbs the seasoned liquid as it cooks, creating a much more flavorful base than if you boiled it separately and drained it.
Don’t worry if the orzo looks a bit wet when it’s done cooking. It’ll absorb the remaining liquid as it cools, and the lemon dressing will add the right amount of moisture for serving.
Highly Recommended
Getting the Best Texture After Chilling
Orzo salads can get a bit dry in the fridge, so reserve some extra lemon juice and olive oil to refresh it before serving. The pasta continues to absorb moisture even when cold.
Add the delicate vegetables like cherry tomatoes and fresh herbs after the orzo has cooled completely. This prevents them from getting mushy and keeps their bright colors intact.
One-Pot Lemon Orzo Salad with Vegetables
Ingredients
Dressing
Equipment Needed
- Large heavy-bottomed pot with lid
- Large mixing bowl
- Small whisk or fork
Instructions
- Boil broth and orzo: Bring vegetable broth to a boil in a large heavy-bottomed pot over medium-high heat. Add orzo and stir once to prevent sticking.
- Cook orzo: Reduce heat to medium-low and simmer uncovered for 8 to 10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed. The mixture should look slightly wet but not soupy.
- Steam vegetables: Remove from heat and immediately stir in diced zucchini and bell pepper. Cover and let stand for 5 minutes to steam the vegetables slightly.
- Cool orzo: Transfer orzo mixture to a large bowl and let cool for 15 minutes at room temperature, stirring once halfway through.
- Make dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
- Combine salad: Pour dressing over cooled orzo and toss well. Add cherry tomatoes, red onion, olives, feta cheese, basil, and parsley. Toss gently to combine.
- Chill and adjust: Cover and refrigerate for at least 2 hours or overnight. Before serving, taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. The salad should taste bright and well-seasoned when cold.
Nutrition Facts
Per Serving (1 serving)
