Lemon herb orzo salad with edamame, cherry tomatoes, and toasted walnuts is the cookout dish people ask me to bring again. Fresh basil and dill do the heavy lifting, lemon zest does the rest, and it's just as good on day two — the recipe is right to call it a meal prep champion.
Looking for a salad that’s anything but boring? Meet your new favorite lunch! This Lemon Herb Orzo Salad is the perfect combination of satisfying pasta, vibrant veggies, and a zesty, bright dressing that ties it all together. Orzo, a tiny rice-shaped pasta, is the perfect canvas for soaking up flavor. We’re packing this dish with plant-based protein from edamame and walnuts, a pop of color from bell peppers and tomatoes, and an irresistible freshness from dill and basil. It’s incredibly versatile—perfect for meal prep, a light dinner, or a standout side dish at your next potluck!
Ingredients
• 1 cup / 240 ml whole wheat orzo, made without eggs
• 1 cup / 240 ml frozen shelled edamame
• 1 orange bell pepper, seeded, cut into ½-inch dice
• 1 cup / 240 ml cherry or grape tomatoes, halved
• ¼ cup / 60 ml (2 fl oz) thinly sliced fresh basil
• ¼ cup / 60 ml (2 fl oz) finely chopped fresh dill
• ½ cup / 120 ml (4.1 fl oz) chopped walnuts
• 1 lemon, zested and juiced
• 1 Tbsp / 15 ml extra virgin olive oil
• ¼ tsp / 1.25 ml (0 fl oz) each sea salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package directions until al dente. In the last 3 minutes of cooking, add the frozen edamame to the pot.
2. Drain the orzo and edamame together in a fine-mesh colander. Do not rinse. Transfer the hot mixture to a large serving bowl.
3. Add the diced orange pepper, halved tomatoes, fresh basil, dill, and chopped walnuts to the bowl with the orzo.
4. In a separate small bowl, whisk together the lemon zest, lemon juice, extra virgin olive oil, sea salt, and black pepper to create the dressing.
5. Pour the dressing over the orzo mixture and toss everything together until well combined. Serve warm, at room temperature, or chilled.
Nutritional Information
• Per Serving: Calories: 261 | Calories from Fat: 103 | Protein: 9 g (0.32 oz) | Carbs: 32 g (1.13 oz) | Total Fat: 12 g (0.42 oz) | Saturated Fat: 1 g (0.04 oz) | Trans Fat: 0 g (0 oz) | Fiber: 8 g (0.28 oz) | Sodium: 5 mg | Cholesterol: 0 mg
Pro Tips
• Don’t rinse the pasta! Draining the orzo without rinsing allows the starches to help the zesty lemon dressing cling to every single piece.
• Meal prep champion: This salad is fantastic for meal prep. It will keep in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and get even better overnight.
• Customize your salad: Feel free to swap in your favorite veggies! Diced cucumber, red onion, or crumbled vegan feta would all be delicious additions. For a nut-free version, try toasted sunflower or pumpkin seeds instead of walnuts.
FAQ
Q: Is this vegetarian orzo salad a good source of protein
A: Yes, this salad is packed with plant-based protein. The edamame provides a substantial amount, and the walnuts contribute additional protein and healthy fats, making it a satisfying and balanced vegetarian meal.
Q: Can I make this lemon herb orzo salad vegan
A: Absolutely! This recipe is naturally vegan as written. Just ensure you use an orzo brand that is made without eggs, as specified in the ingredients list. All other ingredients, including the zesty lemon dressing, are completely plant-based.
Q: What can I use instead of walnuts for a nut-free version
A: For a delicious nut-free vegetarian option, you can easily substitute the walnuts with toasted sunflower seeds or pumpkin seeds (pepitas). They will provide a similar satisfying crunch and nutty flavor.
Q: How long does this vegetarian pasta salad last in the fridge
A: This orzo salad is perfect for meal prep. It will stay fresh and delicious in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and become even more vibrant after a day.
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Lemon Herb Orzo Salad
Ingredients
Method
- Bring a large pot of salted water to a boil over high heat.
- Add the orzo and cook according to package directions until al dente.
- In the last 3 minutes of cooking, add the frozen edamame to the pot.
- Drain the orzo and edamame together in a fine-mesh colander.
- Do not rinse.
- Transfer the hot mixture to a large serving bowl.
- Add the diced orange pepper, halved tomatoes, fresh basil, dill, and chopped walnuts to the bowl with the orzo.
- In a separate small bowl, whisk together the lemon zest, lemon juice, extra virgin olive oil, sea salt, and black pepper to create the dressing.
- Pour the dressing over the orzo mixture and toss everything together until well combined.
- Serve warm, at room temperature, or chilled.
- Don't rinse the pasta!
- Draining the orzo without rinsing allows the starches to help the zesty lemon dressing cling to every single piece.
