Lemon & Pistachio Orzo Salad
Pasta salads don't have to be covered in mayonnaise. This Lemon & Pistachio Orzo Salad is fresh and delicious and made with an easy lemon vinaigrette. It only takes 15 minutes to make and is a great option as a fun side dish or an easy salad to bring along to a family gathering. Full of fresh flavour but with only a few easy ingredients – it’s simple but delicious!
Ingredients
Salad Ingredients
- 1 cup orzo (190g)
- 1 cup sweetcorn (165g)
- 1¼ cups tinned 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 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.
Nutrition
Calories: 348kcalCarbohydrates: 39.8gProtein: 10.3gFat: 15.6gSaturated Fat: 2.1gFiber: 7.2g
Tried this recipe?Let us know how it was!