Meal Prep Lemon Orzo Salad with Vegetables
This Mediterranean orzo salad packs bright lemon flavor with crisp vegetables into grab-and-go containers. It’s built for meal prep since the flavors actually improve after sitting overnight.
You’ll get five days of lunches from one batch, and unlike leafy salads, this won’t wilt or get soggy.
Why Orzo Works Better Than Other Pasta for Meal Prep
Orzo’s small rice-like shape absorbs the lemon dressing without getting mushy, even after days in the fridge. Regular pasta shapes like penne or rotini tend to dry out or become gummy when stored.
Cook the orzo just until al dente since it’ll soften slightly as it sits with the dressing. Rinse it thoroughly with cold water to stop the cooking and remove excess starch that could make your salad gluey.
Top Picks Today
Getting Maximum Storage Life from Your Vegetables
Cherry tomatoes and cucumber release water over time, which can dilute your dressing. Salt the diced cucumber lightly and let it drain for 15 minutes before adding it to the salad.
Store cherry tomatoes separately and add them when you’re ready to eat, or choose grape tomatoes which hold up better. Red onion mellows beautifully overnight, so don’t worry about it being too sharp initially.
Meal Prep Lemon Orzo Salad with Vegetables
Ingredients
Dressing
Vegetables
Toppings
Equipment Needed
- Large pot for boiling pasta
- Large mixing bowl
- Small whisk
- Colander
- 6 meal prep containers
Instructions
- Cook orzo: Bring a large pot of salted water to boil. Cook orzo according to package directions until al dente, about 8-10 minutes. Drain and rinse thoroughly with cold water until completely cool.
- Make dressing: While pasta cooks, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper in a small bowl until well combined.
- Prepare cucumber: Place diced cucumber in a colander, sprinkle lightly with salt, and let drain for 15 minutes. Pat dry with paper towels.
- Combine salad: In a large mixing bowl, combine cooled orzo, drained cucumber, cherry tomatoes, red onion, bell pepper, and olives. Pour dressing over and toss well to coat.
- Add finishing touches: Add feta cheese, parsley, and dill to the salad. Toss gently to distribute. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Store for meal prep: Divide salad among 6 meal prep containers. Refrigerate for at least 30 minutes before serving. The salad is ready when flavors have melded and it’s well chilled. Keeps refrigerated for up to 5 days.
Nutrition Facts
Per Serving (1 serving)
