This lemon orzo salad is such a bright and zesty dish that you’ll want to make it all summer long! With fresh corn and basil, it’s a refreshing option perfect for getting your veggies in without feeling heavy.
This recipe tackles busy weeknights by delivering a light, citrusy dish with few ingredients, quick prep, make ahead options, and portable leftovers.
Sometimes I struggle with meal prep, especially when I want something quick and light, but I don’t want to eat the same thing every day. This salad is a lifesaver, it’s easy to whip up and tastes amazing, whether you serve it as a side or a main dish.
You’ll be amazed at how fast this comes together, only 30 minutes from start to finish! It’s super simple to customize, so you can swap in your favorite ingredients or whatever you have on hand. Plus, rinsing the orzo helps keep it from getting mushy.
If you love fresh flavors and quick meals, this lemon orzo salad is for you! If you want to try another tasty dish, check out my Classic Chicken Pasta Salad for another great option.
Why You Will Love This Recipe
- Fresh Flavor This salad’s got a vibrant mix of citrusy lemon, fresh basil, and savory flavors that’ll brighten up any meal.
- Quick Prep You can whip this up in just 30 minutes, which makes it a great option for busy weeknights or last-minute gatherings.
- Customizable Ingredients Feel free to switch up the mix-ins, whether it’s adding mozzarella, asparagus, or whatever you have on hand. It’s all about what you like.
- Convenient Storage This salad keeps well in the fridge for up to two days, so you can make it in advance and enjoy leftovers easily.
Easy Lemon Orzo Salad with Corn
- Prep Time: 15 minutes
- Cool Time: 0
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: salad
- Cuisine: Mediterranean
- Diet: vegetarian
Description
A refreshing salad featuring orzo, corn, lemon, and fresh basil, perfect for any gathering.
Ingredients
- 8 ounces dry orzo
- 2 ears of corn, kernels removed
- 1 garlic clove, grated
- 1/2 cup olive oil
- Juice of 1 lemon
- 1/21/2 teaspoon black pepper
- 3/41/2 teaspoon kosher salt
- 6 ounces crumbled feta
- 2 cups fresh basil leaves, roughly torn or shredded
Instructions
- Cook the Orzo: Start by bringing a large pot of salted water to a boil. Add the orzo and cook until just tender, keeping it al dente and slightly firm to the bite. This should take about 8 to 10 minutes. Ensure not to overcook, as it can turn into a sticky mess.
- Rinse with Cold Water: Once cooked, drain the orzo in a colander and rinse it under cold water until it cools down completely. This helps separate the grains and prevents them from sticking together.
- Mix Ingredients Together: In a large mixing bowl, combine the cooled orzo, corn, olive oil, lemon juice, black pepper, and kosher salt. Toss everything together until the orzo is nicely coated. You should have a bright aroma from the lemon. Taste and adjust the seasoning with more lemon juice or salt if needed.
- Add Fresh Basil: Right before serving, gently fold in the fresh basil. This will keep it vibrant and fragrant, enhancing the flavor. If added too early, the basil may wilt.
- Serve & Enjoy: Spoon out portions of your lemon orzo salad into bowls. The colors should pop nicely, and you will enjoy the fragrant aroma of lemon and basil. This salad is best served fresh and is great for any gathering!
Notes
- Storage Tips: This salad stores very well. It can be made ahead up to 2 days in advance; however, add the basil right before serving to keep it fresh and vibrant. Store leftovers in an airtight container in the fridge for up to 2 days.
- Expert Tips: Use high-quality extra virgin olive oil for the dressing to enhance flavor. If the orzo is sticking together after cooking, rinsing it under cold water helps separate the grains. If the salad seems bland, a splash more lemon juice or sprinkle of salt can really boost the flavor.
- Reheating Instructions: This salad is best enjoyed cold or at room temperature; do not reheat.
- Serving Suggestions: Serve with grilled chicken skewers for a complete meal. Pair with a crisp white wine on a summer evening. Enjoy with crusty bread for a satisfying lunch.
- Recipe Variations: Add grilled zucchini for extra vegetables. Incorporate sun-dried tomatoes for a tangy twist. Replace feta with a vegan cheese alternative for a dairy-free option.
- Ingredient Notes: When using corn, fresh is best, but frozen corn can be substituted. Just defrost and sauté until slightly caramelized for added flavor. For feta, opting for high-quality cheese can significantly enhance the taste of your salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 403
- Sugar: 3g
- Sodium: 621mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Recipe Tips
- If orzo is sticking together, rinsing it under cold water right after cooking helps separate the grains beautifully.
- When the salad seems a bit flat, a splash more lemon juice or sprinkle of salt can really boost the flavor.
- If you’re making this salad in advance, basil should be added just before serving to keep it vibrant and fresh.
- For a flavorful touch, consider using defrosted frozen corn that has been sautéed until slightly caramelized.
- When using feta, opting for high-quality cheese can significantly enhance the overall taste of your salad.
Serving Suggestions
Serve this lemon orzo salad with grilled chicken skewers for a complete meal. Pair it with a crisp white wine for a refreshing touch.
This salad works well as a base for a variety of proteins or can be added to wraps, bowls, or tacos. Try mixing it into a Mediterranean grain bowl or as a filling for stuffed peppers.
Recipe variations
- You can use quinoa or farro instead of orzo for a different texture and flavor.
- Add 1 teaspoon of smoked paprika or ½ teaspoon of red pepper flakes for a spicy kick.
- Either add grilled zucchini or toss in some cherry tomatoes for extra freshness.
- If preparing for a larger gathering, scale up the recipe to 16 ounces of orzo and 4 ears of corn.
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How to Store?
To keep your lemon orzo salad fresh, follow these storage tips:
Refrigeration: Store the salad in an airtight container in the fridge for up to 2 days to maintain freshness.
Freezing: Place the salad in a freezer bag, removing excess air. Freeze for up to 3 months. Thaw in the fridge overnight.
Serving Preparation: After thawing, mix well and adjust seasoning if needed before serving to refresh the flavors.
Other Recipes You’ll Love
- Grilled Chicken Bruschetta Pasta Salad
- Chicken and Spinach Hummus Pasta Salad
- Pasta Salad With Sun-Dried Tomatoes And Chicken
- Mediterranean Chicken Pasta Salad
If you enjoyed this lemon orzo salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
