Lemon Orzo Salad with Goat Cheese
This lemon orzo salad with goat cheese is the perfect spring salad. You're going to absolutely love the simple lemon dressing that pulls the whole orzo salad together!
Servings: 6
Ingredients
Lemon Dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 3 cloves garlic minced
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 4 leaves fresh mint chopped
Orzo Salad Ingredients
- 4 oz. uncooked orzo
- 2 cups English peas or frozen peas
- 2 cups cucumber sliced into thin half moons
- 2 cups cherry tomatoes halved
- 1/2 cup red onion minced
- 2 cups fresh arugula
- 1/2 cup fresh basil minced
- ¼ cup fresh dill minced
- 1/4 cup salted sunflower seeds
- 8 oz. marinated goat cheese or plain goat cheese crumbled
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the orzo. Bring a medium-sized pot of salted water to a boil. Add the orzo to the pot and stir periodically until the orzo is cooked to al dente (about 8-10 minutes).
- About 2 minutes before the orzo is ready, add the peas to the boiling water and let them cook for 2 minutes. Strain the pasta and peas and rinse them in very cold water. Set aside.
- Next, prepare the dressing by adding all of the ingredients for the dressing into a Mason jar. Cover the jar and shake vigorously until all the ingredients are combined. Set aside.
- Assemble the salad by adding all of the ingredients for the salad (except for the goat cheese) into a large salad bowl and fold together.
- Drizzle the dressing over all of the ingredients and fold ingredients together again until everything is coated in the dressing.
- Finally, crumble the goat cheese over the top of the salad, toss and enjoy.
Notes
- You can use English peas or frozen peas for this recipe. We prefer English peas.
- If you don’t have orzo you can use any fun pasta that you’d like.
Nutrition
Calories: 352kcal | Carbohydrates: 29g | Protein: 15g | Fat: 21g | Fiber: 5g | Sugar: 7g