Name: Orzo Kale Salad with Lemon Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: For the Salad: 1 cup dry orzo; 2 packed cups spinach, chopped; 2 packed cups kale, chopped; 1/2 cup shaved parmesan; 1/3 cup pumpkin seeds; 1/3 cup marinated olives, sliced; For the Lemon Vinaigrette: 1/4 cup olive oil; Juice from 1 lemon (about 3 tbsp); 1 tsp lemon zest; 1 garlic clove, crushed; 1 tsp honey; 1 tsp Dijon mustard; Salt and pepper, to taste

Jump to Recipe·Print Recipe

If you’re craving something fresh, light, and bursting with flavor, look no further than this Orzo Kale Salad with Lemon Vinaigrette! It’s the kind of dish that makes you feel like you’re doing something really good for your body, but also satisfies that need for something hearty and delicious. With tender orzo, vibrant kale, and a zesty, citrusy dressing, this salad is a perfect balance of textures and tastes. It’s quick to put together and feels like a real treat with every bite. Trust me, you’re going to love this one!

Why You’ll Love Orzo Kale Salad with Lemon Vinaigrette

This salad is the epitome of versatility and flavor. Whether you’re looking for a light lunch, a perfect side dish, or a salad to serve at your next gathering, this recipe fits the bill. Here’s why you’re going to keep coming back for more:

Versatile: It’s great on its own as a light meal or served as a side with grilled chicken, fish, or roasted vegetables. You can enjoy it any time of the year, and it works for a variety of occasions—from casual weeknight dinners to summer barbecues.

Budget-Friendly: With simple ingredients like orzo, kale, and a few pantry staples, you can create a dish that’s full of flavor without breaking the bank. No need for fancy ingredients here!

Quick and Easy: It’s a breeze to make, even on those busy days when you need something satisfying but don’t have a lot of time. This salad comes together in no time, and it’s foolproof!

Customizable: Want to add some protein? Go ahead and toss in some grilled chicken, shrimp, or even chickpeas. You can also mix in other veggies or nuts for a little extra crunch or flavor.

Crowd-Pleasing: This salad is a guaranteed crowd-pleaser. The bright flavors, the crunch from the kale, and the lightness of the orzo will have everyone asking for seconds.

Ingredients

Here’s what makes this Orzo Kale Salad so delicious and full of flavor:

Orzo: This little pasta is perfect for salads—it’s tender, absorbs the lemony vinaigrette beautifully, and has a nice bite that pairs perfectly with the kale.

Kale: The hearty, fibrous green adds both texture and nutrition. It holds up well in salads, even when dressed, and provides a delightful crunch. Plus, it’s packed with vitamins and minerals!

Cherry Tomatoes: Sweet, juicy, and bursting with flavor, these little gems brighten up the salad and add a lovely burst of color.

Cucumber: Crisp and refreshing, cucumber adds a cool, crunchy contrast to the other ingredients and helps balance the flavors.

Red Onion: Thinly sliced red onion adds a bit of zing and sharpness to the salad, giving it that perfect balance between fresh and savory.

Lemon Juice: The star of the dressing! Fresh lemon juice provides a zesty, bright flavor that lifts the entire salad and ties all the ingredients together.

Olive Oil: A rich and smooth base for the dressing that complements the lemon juice, giving it that silky texture that coats all the ingredients beautifully.

Dijon Mustard: Adds a touch of tang and depth to the dressing, making the vinaigrette extra flavorful and giving it a little kick.

Garlic: Fresh garlic brings a punch of flavor and depth to the dressing, making each bite absolutely irresistible.

Salt and Pepper: Simple, but essential. Season the salad to taste, and don’t be shy with the pepper to give it a little extra warmth.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to dive into making this salad? Here’s how you’ll put it all together:

Cook the Orzo: Start by cooking the orzo according to the package instructions. Once it’s done, drain it and set it aside to cool slightly. A quick rinse with cold water helps to cool it down faster.

Prepare the Kale: While the orzo is cooling, wash and dry the kale. Remove the tough stems and chop the leaves into bite-sized pieces. To make the kale a little softer, massage it gently with your hands to break it down and make it more tender.

Chop the Veggies: Slice the cherry tomatoes in half, peel and chop the cucumber, and thinly slice the red onion. You want everything to be bite-sized and easy to scoop up in each forkful.

Make the Lemon Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper until everything is well combined. Taste it and adjust the seasoning if needed—you want it to be tangy and flavorful!

Combine Everything: In a large bowl, combine the cooled orzo, kale, cherry tomatoes, cucumber, and red onion. Pour the lemon vinaigrette over the salad and toss everything together gently until it’s well coated.

Serve and Enjoy: Serve immediately or let the salad chill in the fridge for 10-15 minutes to let the flavors marry together. Either way, it’s a crowd-pleaser!

Nutrition Facts

Servings: 4
Calories per serving: 300

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

How to Serve Orzo Kale Salad with Lemon Vinaigrette

This salad is super versatile and pairs beautifully with a variety of dishes. Here are a few serving ideas to elevate your meal:

With Grilled Protein: Serve this salad alongside grilled chicken, salmon, or shrimp for a complete, well-rounded meal. The fresh salad is the perfect balance to rich, smoky proteins.
On Its Own: Sometimes, this salad is hearty enough to be enjoyed all by itself. Add a sprinkle of parmesan or feta on top for extra flavor!
With Warm Bread: Pair it with some warm, crusty bread to help soak up any leftover dressing. A simple baguette or garlic bread would be a great choice.
In a Wrap: Want to change things up? Wrap this salad in a tortilla for a light, fresh lunch that’s perfect for on-the-go.

Additional Tips

Here are some extra tips to make sure your Orzo Kale Salad is as delicious as possible:

Prep the Kale Ahead of Time: Kale can be a little tough, so if you have time, you can massage the kale with a bit of olive oil and salt ahead of time to make it even more tender.
Add Some Crunch: For a little extra texture, sprinkle in some toasted pine nuts, almonds, or sunflower seeds. They’ll add a satisfying crunch and extra flavor.
Make it Spicy: If you like a bit of heat, toss in some red pepper flakes or add a sliced jalapeño to the salad for a little extra zing.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. It’s a great dish to make ahead and enjoy for lunch the next day.
Double the Recipe: This salad is perfect for meal prep or feeding a crowd. Double the batch and keep the leftovers for the week!

FAQ Section

Q1: Can I use another type of green instead of kale?
A1: Yes! If kale’s not your thing, you can swap it for spinach, arugula, or mixed greens. Just keep in mind that the texture might change a bit.

Q2: Can I make this salad ahead of time?
A2: Absolutely! You can prep everything ahead of time and store it in the fridge. Just be sure to wait to dress the salad until just before serving to keep the kale and orzo fresh.

Q3: Can I add protein to this salad?
A3: Yes! Grilled chicken, shrimp, or even chickpeas would be a fantastic addition to make this salad a complete meal.

Q4: Can I use store-bought dressing?
A4: While making the lemon vinaigrette from scratch really brings out the best flavors, you can use a store-bought dressing in a pinch. Just be sure to choose something light and tangy to complement the salad.

Q5: How do I store leftovers?
A5: Store any leftovers in an airtight container in the fridge for up to 2 days. The salad will stay fresh, but the kale may wilt a little as it sits.

Q6: Can I freeze this salad?
A6: This salad is best enjoyed fresh, so I wouldn’t recommend freezing it. The texture of the kale and orzo can change once frozen.

Q7: Can I use regular pasta instead of orzo?
A7: Sure! You can use any small pasta, like farfalle or ditalini, instead of orzo. Just make sure to cook it al dente for the best texture.

Q8: Can I make the dressing without Dijon mustard?
A8: Yes! If you don’t have Dijon mustard, you can use regular mustard or skip it altogether, but the dressing will lose a little of that tangy depth.

Q9: How can I make this salad spicier?
A9: Add a pinch of red pepper flakes to the dressing or toss in some sliced jalapeños for a little extra heat.

Q10: Can I use frozen kale?
A10: It’s best to use fresh kale for this salad, as frozen kale will have a different texture. But if that’s what you have on hand, it’ll still work, just be sure to thaw and drain it well.

Conclusion

This Orzo Kale Salad with Lemon Vinaigrette is a total game-changer when it comes to light, fresh, and flavorful dishes. It’s easy to make, packed with nutrition, and oh-so-delicious! Whether you’re serving it on its own or as a side to your favorite protein, it’s a guaranteed crowd-pleaser that will leave everyone asking for the recipe. Give it a try—you’ll be hooked!