One of my favorite summer dishes is Summer Lemon Orzo Salad. It’s so light and zesty, perfect for warm days when you want something fresh and satisfying. The bright flavors always remind me of sunshine and picnics outside.
Solves weeknight dinner stress with quick prep, minimal cookware, bright lemon and shrimp protein, and flexible leftovers for lunches or next day meals.
Sometimes, it’s hard to find a meal that feels light but keeps you full, right? This salad is really great for those hot days when you don’t want to spend much time in the kitchen. Plus, it’s super simple to whip up!
This recipe is quick, taking just about 30 minutes from start to finish. The orzo cooks up fluffy, and when you add in the fresh veggies and homemade dressing, it all comes together beautifully. It’s also easy to store for meal prep, so you can enjoy it throughout the week!
If you’re in the mood for something sweet after this salad, how about trying Honey Mustard Chicken Pasta Salad? It’s another great dish that’s easy to make!
Why You Will Love This Recipe
- Fresh Flavor The combination of zesty lemon, savory garlic, and bright arugula makes every bite feel like a light summer day on your plate.
- Creamy Texture With the addition of feta and a homemade dressing, this salad offers a delightful creaminess that perfectly complements the tender orzo and veggies.
- Meal Prep Friendly This salad gets even better after a day in the fridge. You can store leftovers for up to three days and enjoy them whenever you want.
- Dietary Modifications It’s super easy to make swaps, whether you’re looking to keep it lighter or adapt for different dietary needs, without sacrificing flavor.
Lemon Orzo Salad With Shrimp
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: salad
- Method: boiling and sautéing
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A refreshing Summer Lemon Orzo Salad featuring shrimp and zucchini, perfect for hot days.
Ingredients
- 1/2 cup (88 g) orzo, dry
- 18 medium shrimp, thawed, peeled, and deveined
- 1 large zucchini, cut into 1/2-inch half-moons
- 4 cups (120 g) baby arugula
- 1/3 cup (50 g) feta cheese, crumbled
- 2 tablespoons (30 ml) olive oil, divided
- 1/2 a lemon, juice (reserve zest for topping salad)
- 2 tablespoons (30 ml) olive oil (for dressing)
- 1 tablespoon (15 ml) white wine vinegar
- 2 cloves garlic, minced
- 1/21/2 teaspoon dijon mustard
- 1/41/2 teaspoon honey
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Start by boiling water in a large pot. When it is bubbling, toss in the orzo and cook until al dente, checking the time closely to avoid mushy orzo. Drain in a colander and let cool.
- Sauté the Zucchini: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the zucchini and sauté until lightly browned and a little crunchy, about 5-7 minutes.
- Mix the Dressing: In a small bowl, whisk together 2 tablespoons olive oil, the juice of 1/2 lemon, white wine vinegar, minced garlic, dijon mustard, honey, salt, and pepper. Adjust seasoning to taste.
- Toss Together Ingredients: In a mixing bowl, combine the cooled orzo, sautéed zucchini, arugula, and feta cheese. Gently stir to mix without adding dressing yet.
- Add the Dressing: Just before serving, drizzle the dressing over the salad and gently toss to combine. Top with reserved lemon zest for extra brightness.
Notes
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For meal prep, chop vegetables and store them separately until ready to assemble the salad.
- Expert Tips: Be cautious with the orzo cooking time to avoid it becoming mushy.
- When sautéing zucchini, cook only until lightly browned to keep a pleasant texture.
- To avoid a soggy salad, store the dressing separately and add it right before serving.
- Reheating Instructions: If having leftovers, gently warm, but avoid microwaving for too long to maintain texture.
- Serving Suggestions: Pair with grilled chicken or fish for a complete meal.
- Serve alongside a hearty soup for a balanced lunch or dinner.
- Recipe Variations: For a vegan version, substitute shrimp with chickpeas and honey with maple syrup.
- For a gluten-free option, replace orzo with gluten-free pasta or couscous.
- Add cherry tomatoes or fresh herbs like basil or parsley for extra freshness.
- Ingredient Notes: Select firm, fresh zucchini for best flavor and texture.
- Opt for higher quality olive oil for the dressing to enhance taste.
- Feta cheese should be crumbly and soft for premium quality.
Nutrition
- Serving Size: 1 serving
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null
Recipe Tips
- If orzo seems mushy, following the package instructions for cooking time and draining quickly will keep it firm.
- When preparing zucchini, cooking it just until lightly browned helps maintain a pleasant texture and prevents mushiness.
- If you want to avoid a soggy salad, storing the dressing separately and adding it just before serving is a good idea.
- For a gluten-free option, swapping orzo with gluten-free pasta or couscous offers a tasty alternative without compromising flavor.
- If you’re preparing this salad in advance, consider meal prepping by chopping vegetables and storing them in the fridge until ready to assemble.
Serving Suggestions
Serve this summer lemon orzo salad alongside grilled chicken or fish. It also pairs well with a hearty soup for added nutrition.
This salad can be used in various recipes like stuffed peppers or as a base for seafood bowls. You can mix it with different proteins or vegetables for variety.
Add extra lemon zest to enhance the salad’s freshness. A drizzle of olive oil can also contribute a lovely finishing touch.
Recipe variations
- You can use quinoa instead of orzo for a gluten-free option that adds a nutty flavor and appealing texture to the dish.
- Add 1 teaspoon of red pepper flakes for a spicy kick, or a tablespoon of lemon zest to boost the citrus flavor in your salad.
- Either cherry tomatoes or diced cucumbers can add a refreshing crunch and vibrant color, enhancing the overall presentation and taste.
- If making for a larger group, increase to 36 shrimp and 1 cup of orzo, maintaining all other ingredient amounts for a satisfying meal.
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How to Store?
To keep your summer lemon orzo salad fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days to maintain freshness.
Freezing: Place the salad in a freezer bag or airtight container for up to 2 months. Thaw in the fridge overnight.
Serving: After thawing, mix gently before serving to combine ingredients and restore texture.
Other Recipes You’ll Love
- Classic Chicken Pasta Salad
- Honey Mustard Chicken Pasta Salad
- Pasta Salad With Sun-Dried Tomatoes And Chicken
- Mediterranean Chicken Pasta Salad
If you enjoyed this Summer 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!
