Orzo Salad with Citrus Vinaigrette

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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1/2 pounds orzo pasta

3 Roma tomatoes, diced

1/4 cup cilantro, chopped

Citrus Vinaigrette, recipe follows

Salt and freshly ground black pepper

Citrus Vinaigrette:

1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)

1/2 teaspoon Dijon mustard

2 teaspoons lemon zest

2 teaspoons lime zest

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

3/4 cup extra-virgin olive oil


  1. Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.
  2. Drain orzo and cool on a baking sheet.
  3. Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.

Citrus Vinaigrette:

  1. In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.

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