Lemon Orzo Pasta Salad
Super zippy and summery lemon orzo pasta salad is vegetarian, and bursting with summer produce. Tossed with corn, broccoli, cherry tomatoes, red bell peppers, spinach, feta and a light but delicious lemon salad dressing, this salad is perfect to make ahead and serve cold.
Servings: 4 -5 Portions
Ingredients
For the Salad:
- 3/4 cup Orzo Pasta dry
- 1 teaspoon Olive Oil
- 1 cup Corn Kernels frozen or fresh
- 1 cup Broccoli Florets
- 2 cups Cherry Tomatoes halved
- 1 Red Bell Pepper deseeded and diced
- 1 cup Lettuce or baby Spinach fresh
- Feta for topping optional
For the Salad Dressing:
- 1/4 cup Olive Oil extra virgin
- 2 tablespoons Lemon Juice
- 1 teaspoon Lemon Zest
- 1 teaspoon Vegan Mayonnaise or regular mayonnaise
- 2 tablespoons Honey / Maple Syrup
- 1/2 teaspoon Paprika / Chilli Powder
- 2 Garlic Cloves minced or grated
- 1/2 teaspoon Salt
Instructions
- Cook the pasta in salted water according to package directions till al dente. Drain, wash with cold water to cool the pasta and set aside.
- Heat olive oil in a pan and roast the corn kernels on high heat till slightly charred. Remove the corn, and add the broccoli to the pan. Cook the broccoli for 2-3 minutes till slightly soft, but still crunchy.
- Add cooked pasta, corn, broccoli, tomatoes, bell peppers, lettuce and feta (if using) to a large bowl. Whisk together all the ingredients for the salad dressing in another jar or bowl, and pour all over the salad. Mix well and refrigerate for a few hours before serving.
Notes
- Feel free to add grilled chicken or shrimp to the salad if you want more protein
- I used a soy based vegan mayonnaise, but regular mayonnaise works really well too
- You can substitute feta with goats cheese, or even avocado if you want to omit dairy but still want to add some healthy fat
Nutrition
Calories: 339kcal | Carbohydrates: 45g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 394mg | Potassium: 442mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1669IU | Vitamin C: 80mg | Calcium: 28mg | Iron: 2mg