Refreshing Orzo Kale Salad With Lemon Vinaigrette Recipe

Summer’s bounty sparkles in this vibrant orzo kale salad with lemon vinaigrette that brings fresh Mediterranean flair to your table.

Crisp kale leaves mingle with tender pasta, creating a delightful texture that dances on your palate.

Bright citrus notes weave through each forkful, awakening your taste buds with zesty complexity.

Packed with nutritious greens and hearty grains, this salad offers a perfect balance of flavors and wholesome ingredients.

The homemade lemon vinaigrette adds a tangy punch that elevates every single bite.

Serve this colorful dish as a light lunch or alongside grilled proteins for a complete meal that celebrates clean, fresh eating.

Prepare to fall in love with a salad that turns simple ingredients into something extraordinary.

Orzo Kale Salad with Lemon Vinaigrette Bursting with Freshness

• Spice Up Your Meal: Cajun White Chicken Chili delivers a flavor explosion with its perfect blend of sausage, chicken, and zesty Cajun seasoning that transforms an ordinary dinner into a culinary adventure.
• Master One-Pot Magic: This recipe simplifies cooking by using a single Dutch oven, minimizing cleanup and making meal preparation a breeze for busy home cooks who want maximum taste with minimal effort.
• Customize Your Comfort: Packed with flexible ingredients like white beans, salsa verde, and optional garnishes, this chili allows personal creativity, letting each cook add their unique touch to the dish.
• Crowd-Pleasing Protein Power: Combining andouille sausage and chicken creates a protein-rich meal that satisfies hunger, appeals to meat lovers, and provides a hearty, filling dining experience for families and gatherings.

What Makes Orzo Kale Salad So Refreshing

• Orzo: A small, rice-shaped pasta that provides a delightful texture to the salad.

• Kale, Spinach: Nutrient-packed leafy greens that add freshness and color to the dish.

• Pumpkin Seeds: Provides a delightful crunch and nutty flavor to the salad.
• Olives: Adds a salty and briny element to complement the other ingredients.

• Parmesan: Brings a rich, savory flavor and creamy texture to the salad.

• Olive Oil: Creates a smooth and rich base for the dressing.
• Lemon Juice, Lemon Zest: Offers a bright, citrusy tang to the vinaigrette.
• Honey: Provides a subtle sweetness to balance the acidic lemon.
• Dijon Mustard: Adds a tangy and slightly spicy undertone to the dressing.
• Garlic: Introduces a pungent and aromatic flavor to the vinaigrette.
• Salt, Pepper: Enhances and balances the overall taste of the salad.

How to Toss Together Orzo Kale Salad with Lemon Vinaigrette

Step 1: Boil Orzo Perfectly

Fill a medium saucepan with salted water and bring to a rolling boil. Add orzo and cook until pasta reaches a tender texture, typically 8-10 minutes.

Drain pasta completely and allow to cool for several minutes.

Step 2: Prepare Salad Ingredients

• Chopped spinach
• Chopped kale
• Cooked orzo
• Pumpkin seeds
• Sliced olives
• Shaved parmesan

Combine all ingredients in a spacious salad bowl, mixing gently to distribute evenly.

Step 3: Create Zesty Vinaigrette

• Olive oil
• Fresh lemon juice
• Lemon zest
• Minced garlic
• Honey
• Dijon mustard
• Salt
• Black pepper

Whisk ingredients until smoothly incorporated, tasting and adjusting seasonings as desired.

Step 4: Finish and Serve

Drizzle vinaigrette over salad, tossing thoroughly to ensure complete coating.

Sprinkle additional pumpkin seeds and parmesan on top for extra crunch and flavor. Serve immediately at room temperature for best taste experience.

Tricks to Brighten Up Your Orzo Kale Salad

• Drain and rinse orzo with cold water to stop cooking and prevent clumping, ensuring a perfect texture for your salad.
• Soften kale leaves by massaging with a bit of olive oil to reduce bitterness and create a more tender bite.
• Select crisp kale, bright lemons, and high-quality parmesan for maximum flavor and nutritional punch.
• Taste and adjust lemon juice, honey, and mustard to create a perfectly balanced, zesty dressing that complements the salad.
• Cook orzo and chop vegetables in advance, storing separately to maintain freshness and assemble quickly when ready to serve.

Flavor Swaps to Try on Orzo Kale Salad

• Mediterranean Quinoa Swap: Replace orzo with quinoa for a protein-packed, gluten-free version of the salad that adds a nutty flavor and extra nutrients.
• Vegan Herbal Remix: Substitute parmesan with nutritional yeast, use maple syrup instead of honey, and add fresh herbs like basil or mint for a plant-based alternative.
• Roasted Vegetable Edition: Incorporate roasted zucchini, bell peppers, and eggplant to enhance the salad's depth and add a smoky dimension to the original recipe.
• Low-Carb Green Option: Use cauliflower rice instead of orzo, swap pumpkin seeds for almonds, and increase the leafy greens for a lighter, low-carbohydrate meal.

What to Serve Alongside Orzo Kale Salad

• Boost Crisp White Wine Pairing: Sauvignon Blanc or Pinot Grigio perfectly complement the bright lemon vinaigrette and cut through the salad's rich parmesan and olive flavors.
• Elevate Herbal Sparkling Drink: Rosemary-infused sparkling water adds refreshing botanical notes that enhance the kale and pumpkin seed earthiness while cleansing the palate.
• Match Mediterranean Appetizer Side: Serve alongside grilled bruschetta or light hummus to create a harmonious Mediterranean-inspired meal with complementary Mediterranean ingredients.
• Refresh Citrus Mocktail Option: Prepare a lemon-mint mocktail with fresh mint leaves and sparkling water to mirror the zesty vinaigrette's citrus profile and provide a non-alcoholic alternative.

Best Storage Tips for Orzo Kale Salad

• Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate to prevent the greens from becoming soggy.
• Before serving leftovers, drain any accumulated liquid and gently toss to redistribute ingredients.
• Add fresh pumpkin seeds and a sprinkle of parmesan just before serving to restore crispness and enhance flavor.
• If desired, let the salad sit at room temperature for 10-15 minutes to take the chill off, then enjoy cold or at a mild temperature.

FAQs

• Is orzo a type of rice or pasta?

Orzo is a type of pasta that looks like rice but is actually made from wheat flour. It’s small, oval-shaped, and commonly used in Mediterranean and Greek cuisines.

• Can I substitute kale with another leafy green?

Yes, you can replace kale with spinach, arugula, or mixed greens. Choose a green that holds up well in salads and has a sturdy texture.

• How can I make this salad more protein-rich?

Add grilled chicken, canned tuna, chickpeas, or crumbled feta cheese to increase the protein content of the salad. These options blend well with the existing ingredients.

Orzo Kale Salad With Lemon Vinaigrette Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 18 reviews

• Total Time: 27 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Zesty orzo kale salad with lemon vinaigrette brings Mediterranean sunshine to your plate, celebrating fresh ingredients and simple elegance. Crisp kale, tender orzo, and tangy dressing create a light, nutritious dish you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Salad Base:

• 1 cup orzo
• 2 packed cups kale, chopped
• 2 packed cups spinach, chopped

Cheese and Seeds:

• 1/2 cup parmesan cheese, shaved
• 1/3 cup pumpkin seeds
• 1/3 cup olives, marinated and sliced

Vinaigrette:

• 1/4 cup (60 milliliters) olive oil
• 3 tablespoons (45 milliliters) lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, crushed
• 1 teaspoon honey
• 1 teaspoon dijon mustard
• Salt, to taste
• Black pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Boil salted water in a medium saucepan and cook orzo for 8-12 minutes until pasta reaches tender consistency, ensuring al dente texture.
2. Drain orzo thoroughly and allow to cool for approximately 10 minutes at room temperature, preventing excess moisture in the salad.
3. Prepare vegetables by finely chopping kale and spinach into uniform, bite-sized pieces to ensure balanced flavor distribution.
4. Select a spacious mixing bowl and combine cooled orzo with prepared kale, spinach, sliced olives, and toasted pumpkin seeds.
5. Create lemon vinaigrette by whisking olive oil, fresh lemon juice, lemon zest, minced garlic, honey, Dijon mustard, salt, and pepper in a separate small bowl.
6. Drizzle vinaigrette over salad ingredients, gently tossing to ensure every component is evenly coated with dressing.
7. Taste and adjust seasoning, adding additional salt and pepper as needed for optimal flavor balance.
8. Finish by garnishing with extra pumpkin seeds and delicate shavings of parmesan cheese just before serving to maintain crispness and visual appeal.

Notes

• Rinse orzo under cold water after cooking to stop the cooking process and prevent clumping, ensuring a perfectly separated pasta texture.
• Toast pumpkin seeds briefly in a dry skillet for extra crunch and enhanced nutty flavor before adding to the salad.
• For a protein boost, add grilled chicken, chickpeas, or crumbled feta cheese to transform this into a more substantial meal.
• Make the vinaigrette ahead of time and store in the refrigerator for up to 3 days, allowing flavors to meld and intensify for a more robust dressing.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 371 kcal
• Sugar: 2 g
• Sodium: 245 mg
• Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 10 mg