This lemon orzo salad with goat cheese is like a burst of spring in every bite. The tangy lemon dressing brings all the flavors together perfectly!
Imagine a salad that’s just right for spring, with lemony goodness and creamy goat cheese. That’s what you get with this lemon orzo salad – a delightful balance of flavors and textures.
We’ve tried this salad with different cheeses like feta, Boursin, and parmesan, but nothing beats the creamy richness of goat cheese. It’s like a flavor explosion in every mouthful!
Lemon Orzo Salad with Goat Cheese
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 6 1x
- Category: Salad
Ingredients
Scale
*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 (thinly sliced)
- 2 cups cherry tomatoes (halved)
- 1/2 cup red onion (minced)
- 2 cups fresh arugula
- 1/2 cup fresh basil (minced)
- 1/4 cup fresh dill (minced)
- 1/4 cup salted sunflower seeds
- 8 oz. marinated goat cheese or plain goat cheese (crumbled)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the orzo in a pot of salted boiling water until al dente, about 8-10 minutes. Add peas 2 minutes before the orzo is done. Drain and rinse with cold water.
- In a Mason jar, combine all the ingredients for the dressing. Shake well to mix.
- In a large salad bowl, combine all salad ingredients except goat cheese.
- Pour the dressing over the salad and toss until everything is coated.
- Crumble the goat cheese over the salad, toss gently, and serve.
Notes
- English peas or frozen peas both work well in this recipe.
- Don’t have orzo? Feel free to use any pasta you like for a fun twist!
