Orzo Pasta Salad with Lemon Parsley Vinaigrette

I can honestly say that I have been looking forward to making this salad all week. I was going through some old recipes while cleaning out a stack of files earlier this week and stumbled across this guy tucked away from my vegetarian chef days.

IMG_2695

Y’all. It’s so good and I am ashamed that I had forgotten about it.

The best part is that it really is easy to make too! The most complicated thing you have to do is make the dressing and that’s five minutes tops.

IMG_251813

Just look at the beautiful prep you get to do, I even enjoyed sitting there chopping heirloom tomatoes in half because the end result of everything chopped and perfect was so satisfying. Feta, almonds, tomatoes, and arugula - that’s what my dreams are made of.

IMG_25773
IMG_25912 (2)

And you just add the dressing and then the toppings. That’s it! If you’re going to let this sit, just leave the arugula out. Like most pasta salads, this guy will only get better the longer it sits, but the arugula is delicate and will wilt if it’s sitting in dressing for too long.

IMG_1868

For a complete dinner, I roasted some zucchini and grilled chicken outside. My other plans for the leftovers are to eat it for lunch. Everyday. Until it’s gone.

Print Recipe
Orzo Pasta Salad with Lemon Parsley Vinaigrette
This orzo pasta salad with arugula, red onion, feta, almonds, and heirloom tomatoes is a great summer side dish - with a fresh lemon and parsley dressing, you can't go wrong!
Prep Time 15 mintues
Cook Time 10 minutes
Passive Time 1 hour
Servings
people
Ingredients
Lemon Parsley Vinaigrette
  • 2 cups curly parsley coarsely chopped
  • 1 lemon zested
  • 2 Tbsp lemon juice (about 1 lemon's worth)
  • 1 tsp dijon mustard
  • 1/2 cup extra virgin olive oil
Orzo Pasta Salad
  • 1/2 pound orzo pasta
  • 1/2 red onion diced
  • 1/2 pound mini heirloom tomatoes halved
  • 3 ounces feta crumbles
  • 3 ounces ounces sliced almonds toasted
  • 3 cups baby arugula
Prep Time 15 mintues
Cook Time 10 minutes
Passive Time 1 hour
Servings
people
Ingredients
Lemon Parsley Vinaigrette
  • 2 cups curly parsley coarsely chopped
  • 1 lemon zested
  • 2 Tbsp lemon juice (about 1 lemon's worth)
  • 1 tsp dijon mustard
  • 1/2 cup extra virgin olive oil
Orzo Pasta Salad
  • 1/2 pound orzo pasta
  • 1/2 red onion diced
  • 1/2 pound mini heirloom tomatoes halved
  • 3 ounces feta crumbles
  • 3 ounces ounces sliced almonds toasted
  • 3 cups baby arugula
Instructions
Lemon Parsley Vinaigrette
  1. Whisk together everything except for the olive oil.
  2. Slowly add the oil in while whisking - this’ll help your dressing from separating.
Orzo Pasta Salad
  1. Cook pasta according to the instructions on the box. Don’t rinse with cold water! Toss the pasta in a little bit of olive oil and place it on a sheet tray in an even layer to cool.
  2. Once cool, toss well with dressing.
  3. Add the rest of your ingredients and enjoy!
Recipe Notes

This recipe can be made ahead (and will just get better with time), just don’t add the arugula until right before serving to prevent it from wilting.

Leave a Reply

Your email address will not be published. Required fields are marked *