Lemon Orzo Salad

Name: Lemon Orzo Salad
Yield: 6
Ingredients: 8 oz. gluten-free orzo pasta; ½ cup Primal Kitchen Greek Vinaigrette &amp; Marinade; ½ tablespoon lemon juice; 1 teaspoon honey; ½ teaspoon onion powder; ¼ teaspoon black pepper; ¼ teaspoon salt; 1 cup halved or quartered canned artichoke hearts (drained and rinsed); 1 cup chopped cucumbers; 1 cup thinly sliced roasted red peppers (drained and rinsed); 1 cup chopped tomatoes; ¾ cup cooked chickpeas (drained and rinsed); ½ cup minced red onion; 3 tablespoons chopped parsley; 1-2 tablespoons chopped dill; 4 ounces feta cheese, crumbled; ½ lemon, thinly sliced

July 11, 2023

Jump To Recipe

A Mediterranean classic, the Greek salad delights in all forms. Typically made with kalamata or black olives, tomatoes, onions, cucumbers, and salty feta cheese topped with a zesty oil-based vinaigrette, it’s the go-to side dish for shawarma, kebabs, and other regional delicacies. Top it with grilled chicken or salmon and it can double as a main dish.

In this amped-up version, we swap the standard romaine lettuce base out for a tastier, more filling layer of gluten-free orzo pasta (we used a cassava-based orzo). Cucumbers provide crunch, while the earthy flavor of chickpeas contrasts with the bright, herbaceous notes of our Greek Vinaigrette & Marinade. Tangy with a hint of sweetness, this delightful Keto Certified dressing is made with purposeful ingredients like organic red wine vinegar and avocado oil. Whip up a big batch of this Lemon Orzo Salad for your next picnic, pack it as a side in your kid’s lunch, or dish it up for dinner alongside grilled chicken kabobs.

Lemon Orzo Salad

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Calories

334

Made with gluten-free orzo pasta, traditional Greek salad veggies, and Primal Kitchen’s zesty Greek Vinaigrette & Marinade, this refreshing pasta salad tastes light and summery. Eat it solo for a quick and easy lunch, meal prep a batch for the week, or serve alongside baked chicken breast for a heartier dinner.

Ingredients

8 oz. gluten-free orzo pasta
½ cup Primal Kitchen Greek Vinaigrette & Marinade
½ tablespoon lemon juice
1 teaspoon honey
½ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon salt
1 cup halved or quartered canned artichoke hearts (drained and rinsed)
1 cup chopped cucumbers
1 cup thinly sliced roasted red peppers (drained and rinsed)
1 cup chopped tomatoes
¾ cup cooked chickpeas (drained and rinsed)
½ cup minced red onion
3 tablespoons chopped parsley
1-2 tablespoons chopped dill
4 ounces feta cheese, crumbled
½ lemon, thinly sliced

View Cart (0) Checkout

Directions

Cook the orzo according to package instructions, then drain and rinse with cold water. Set aside to cool.
In a small bowl, combine the Primal Kitchen Greek Dressing, lemon juice, honey, onion powder, pepper, and salt. Place the cooled orzo in a large bowl and fold in half of the dressing mixture.
Add the remaining ingredients to the orzo and gently fold in the rest of the dressing. Add salt and pepper to taste. We recommend chilling for a few hours, but otherwise eat and enjoy!