Caramelized Lemon Orzo Pasta Salad Recipe

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This fast and easy Caramelized Lemon Orzo Salad makes the perfect side dish when the weather warms up! With a quick and flavorful Caramelized Lemon dressing, and plenty of veggies, cubed mozzarella and chickpeas! This simple Orzo salad recipe is ready to go in a flash any night of the week!

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Light and flavorful Caramelized Lemon Orzo Salad

This light, summery Caramelized Lemon Orzo Salad with crunchy cucumbers, juicy tomatoes, tart red onion, toothsome Orzo, chickpeas, herbs and mozzarella cheese hits the spot on a warm evening in spring or summer.

Tossed in a simply made and flavorful Caramelized Lemon dressing, this herby, refreshing salad makes a great warmer weather side dish, pot luck additon, or weekly meal prep lunch!

Salad Ingredients

Salad:

• 1 cup dry Orzo pasta, cooked, drained and rinsed.
• 1 lb mini seedless cucumbers, cut into half moons. You could also use 1 large English cucumber.
• 1 pint cherry or grape tomatoes, halved.
• 1/2 medium red onion, diced.
• 2 tbsp minced fresh cilantro leaves. Hate cilantro? Substitute for basil!
• 1 15.5 oz can of chickpeas, drained and rinsed. These add great texture and added protein to the salad.
• 8 oz fresh mozzarella, cut into small cubes (optional, but recommended). Feta cheese is a great addition instead, if you have it!

Dressing:

This simple dressing combined the juice of some fresh caramelized lemons (more on that below), some zest, and a few other simple ingredients:

• 2 lemons halved and caramelized (about 1/4 cup juice).  
• 1/4 cup olive oil.
• 1 1/2 tbsp dijon mustard. I like Grey Poupon.
• 1 tbsp honey.
• 1 tsp dried oregano.
• 1 clove minced garlic.
• the zest of 1 lemon.
• Sugar, for caramelizing lemons in the pan. You only need a thin layer, enough to coat the 4 lemon halves.

Caramelizing the Lemons

Dip the cut side of each lemon half in sugar to coat. Heat a medium non-stick frying pan over medium-high heat. When the pan is hot, press the sugared side of the lemons into the surface of the pan. Cook, undisturbed, until the lemons start to caramelize, bubbling and sizzling (about 2-3 minutes), being careful not to burn.

Once well browned and caramelized, use tongs or a spatula to carefully remove the lemon halves to a plate and cool to room temperature.

How to make Caramelized Lemon Orzo Salad

Making the dressing

1. Dip the cut side of each lemon half in sugar to coat. Heat a medium non-stick frying pan over medium-high heat. When the pan is hot, press the sugared side of the lemons into the surface of the pan. Cook, undisturbed, until the lemons start to caramelize, bubbling and sizzling (about 2-3 minutes), being careful not to burn.
2. Once well browned and caramelized, use tongs or a spatula to carefully remove the lemon halves toa plate and cool completely, then squeeze juice into a small bowl or liquid measure.  
3. Add olive oil, dijon, honey, oregano, garlic, and lemon zest (you can also pre-zest the lemon prior to caramelizing). Whisk until well combined. 

Assembling the salad

1. Cook orzo according to package directions for al dente. Drain, rinse well under cool water. Once well drained and cooled, transfer to a large mixing bowl. 
2. Drain and rinse the chickpeas, and add to the bowl. 
3. Add the cucumbers, tomatoes, red onion, cilantro, and cubed mozzarella cheese. 
4. Season with salt and pepper. 
5. Toss all to combine with dressing.

Add ins and Substitutions

• Try farro instead or Orzo.
• Swap the cubed mozzarella cheese for crumbled feta cheese.
• Short on time? Skip the caramelization and use equal parts fresh squeezed lemon juice.
• Try shallots or thinly sliced green onion instead of red onion.
• Use a variety of fresh herbs in place of (or in addition to) the cilantro. Basil, parsley and chives are all great options!

What to serve with the Lemon Orzo Salad

This light, refreshing and healthy salad is great as. a lunch main course, or alongside your favorite grilled meats in the Spring and summer. Here are some great ideas to serve with the salad:

• Air Fryer Rotisserie Whole Chicken
• Air Fryer Crispy Salmon
• Grilled Harissa Honey Chicken
• Vegan Crab Cakes
• Chicken Sausage Zucchini Boats
• Pesto Chicken Burgers

Storing leftovers

This salad can be stored in an airtight container in the refrigerator for up to 5 days! Make sure to give it a good stir before eating to redistribute the dressing. You can also use this recipe for weekly meal prep, and store it in smaller, portion sized containers!

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