Description
This 25 Minute Lemon Orzo Salad is a fresh and vibrant side dish that is easy to make and perfect for any occasion. Complete with a homemade lemon citrus dressing, this delicious dish will add zesty flavor to your table.
Ingredients
For the Orzo
- 2 cups uncooked orzo
- 3 large handfuls arugula
- ½ cup dried cherries
- ¾ cup roasted pistachios
- ¼ cup finely chopped parsley
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped mint leaves
Citrus Dressing
- Zest and juice of 1 large lemon (about ¼ cup juice)
- Zest and juice of 1 large orange (about ¼ cup juice)
- ½ cup champagne vinegar (or white balsamic vinegar)
- 2 teaspoons maple syrup
- 1 tablespoon dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ cup olive oil
Instructions
- Bring a large pot of water to a boil. Once boiling add the orzo and cook according to package directions for about 9-10 minutes.
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While the orzo cooks, make the dressing. Whisk together the citrus juices and zests, vinegar, maple syrup, mustard, salt, pepper, and olive oil until emulsified. Set aside. NOTE: this makes a lot of dressing. Store the extra in the fridge for up to 2 weeks.
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Once the orzo is done cooking, drain it and add it to a large bowl. Add a couple of tablespoons of the dressing to the warm orzo and toss until well coated. Let orzo cool for 5 minutes.
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Add the arugula, cherries, pistachios, parsley, chives, and mint to the orzo. Drizzle over some more dressing and toss to coat. Store the remaining dressing in the fridge. Serve warm, room temperature, or cold!