Week 5 of Fifty Fantastic Salads brings you this gorgeous Lemon & Pistachio Orzo Salad. Full of fresh flavour and super easy to make at any time of the year, it’s a great midweek lunch option.
If you are gluten-free it is very customisable too. Just swap the orzo for brown rice or quinoa and follow the recipe as stated.
It can be on the table in 15 minutes and stores well for easy meal prep too.
Is Orzo Salad quick to make?
It’s really quick to make. Orzo is a small pasta that it only takes 7-8 minutes to cook. Whilst it is cooking, drain the chickpeas and sweetcorn and add to a large serving bowl. Chop the pistachios and coriander and add that to the bowl with the pumpkin seeds.
Next, add the dressing ingredients to a jar and shake to mix. Once the orzo is cooked, drain and add to the bowl with the other ingredients. Pour over the dressing and serve!
How to serve an orzo salad
You can eat this as a main course for lunch. However, if you want a bit more oomph, serve alongside your protein of choice.
It’s also a great one to make as a side or to bring along for a BBQ or family gathering. In fact, it goes well with all sorts of dishes.
You can make in advance and the keep in the fridge until you need it. The flavours just get better and better if you leave it for a while.
Storage Instructions
This Lemon & Pistachio Orzo Salad will keep in the fridge for 3-4 days, if you don’t eat it all at once.
I don’t recommend freezing.
What ingredients do you need for this Lemon & Pistachio orzo salad?
- Orzo
- Sweetcorn
- Chickpeas
- Fresh coriander
- Pistachios
- Pumpkin seeds
Orzo
Orzo is a type of small, rice-shaped pasta. It’s a great addition to salads and soups but if you are gluten-free, can easily be swapped for rice or quinoa. Nutritionally, orzo is a good source of carbohydrates for energy and provides some fibre too.
Sweetcorn
I love the colour and natural sweetness sweetcorn brings to this salad. It is a great source of dietary fibre, supporting digestion, and contains antioxidants too. Additionally, sweetcorn contains B vitamins and essential minerals like magnesium and potassium.
Chickpeas
Also known as garbanzo beans, chickpeas are packed with protein, fibre, and complex carbohydrates. They are rich in iron, folate, magnesium, and potassium. As much as chickpeas are a good plant-based protein source, if you are having this salad as a main meal not a side dish, you may want to add another protein alongside.
Pistachios
Pistachios are an excellent source of healthy monounsaturated and polyunsaturated fats. They also provide protein, fibre, and essential vitamins and minerals, including vitamin B6, phosphorus, and potassium. They are a nut with one of the highest protein sources (and the lowest fat!).
Pumpkin Seeds
Pumpkin seeds, or pepitas, are always a great add in to salads. Packed with protein, healthy fats, and essential minerals. They are particularly rich in magnesium.
Fresh Coriander
Coriander, also known as cilantro, is one of my favourite herbs to use. It really adds a great flavour and is rich in vitamins A, C, and K. You can use parsley, basil or mint if you are not a fan of coriander.
Ingredients for an easy lemon vinaigrette:
- Lemons
- Olive oil
- Salt & pepper
- Agave or maple syrup (just a bit to cut out the acidity of the citrus)
Lemon
Lemons are a great source of vitamin C, which not only supports your immune health but is great for helping collagen production too. The vitamin C in lemons can also enhance iron absorption, so it’s a great add in to dressings. I like to add the juice and the zest for added lemony flavour!
Olive Oil
Extra virgin olive oil is particularly rich in healthy fats and anti-inflammatory compounds. It also contains vitamin E, which is a powerful antioxidant.
Recipe Tips
Gluten free option: If you would prefer it gluten free, it also works well with quinoa or rice.
Nut-free option: If you would rather the salad be nut-free, you can leave them out or replace with more pumpkin or sunflower seeds.
Swap the herbs: Coriander isn’t everyone’s choice. Parsley or basil would also work here. Mint is a great choice in the summer too.
If you enjoyed this Lemon & Pistachio Orzo Salad, why not try the other salads in my Fifty Fantastic Salad Series:
Lemon & Pistachio Orzo Salad
Ingredients
Salad Ingredients
- 1 cup orzo (190g)
- 1 cup sweetcorn (165g)
- 1¼ cups cooked chickpeas (250g)
- Handful of fresh coriander
- ¼ cup pistachios (35g)
- ¼ cup pumpkin seeds (30g)
Lemon vinaigrette ingredients:
- Juice of 2 large lemons
- Zest of 1 large lemon
- 3 tbsp extra virgin olive oil
- 2 tsp agave or maple syrup
- Salt and pepper
Instructions
- Cook the orzo by adding to boiling water and simmering until soft. This usually takes about 7-8 minutes.
- Whilst the orzo is cooking make the vinaigrette by adding all the ingredients to a jar and shaking well.
- Chop the herbs and pistachios and add to a serving bowl with the sweetcorn, chickpeas and pumpkin seeds. Once the orzo if ready, drain and rinse under cold water. Add to the bowl with the other ingredients. Pour over the vinaigrette, mix well and serve.
Notes
- If you would prefer the salad to be gluten-free, you can substitute the orzo for quinoa or rice.
- Nut free option: replace with more pumpkin or sunflower seeds.
- Store in the fridge for 3-4 days.
- Not suitable for freezing.
I have a question. Do I need 1 cup of cooked orzo or 1 cup of orzo to cook?
1 cup of dried orzo
This sounds delicious! For the handful of fresh coriander, are you talking about cilantro? I’ve only seen coriander as the ground seeds of cilantro.
Hi Donna, yes it’s cilantro! In the UK we call cilantro coriander.
Sensational, as beautiful as the site design!
Thanks so much!