This Lemon Orzo Salad is ready in under 30 minutes and packed with veggies like tomatoes and zucchini, and protein like cheese and sausage.
Okkkk so yes, I’ll admit this lemon orzo salad is semi similar to the lentil salad I just posted, both with the actual recipe and the photographs. I swear it was unintentional. It’s really tasty though, so let’s get to it.
Actually let’s hold up for one second. Have you ever been on a mission to find a particular item so badly that it ends up taking up a good bit of your day? ….aka if you see someone wearing a bathing suit on Facebook, and rather than messaging that person and asking them where they bought it, you try searching every retail website imaginable to find it? Yes? Or….is that just me? In my case, it wasn’t a bathing suit, but rather a baking pan that I spotted on Pinterest. Guys, it took me only 45 minutes to find it. What a great use of my time, I know, but I ordered it online and am SO stupidly excited for it to arrive. Woof, I need a life.
Jk, searching for food props is kind of my life, or at least that’s what I tell myself.
So anyway, let’s talk about how I’m also into really easy meals that can be enjoyed for lunch or dinner or both—all about that leftovers life!
This dish is made up of orzo, red onion, zucchini, tomatoes (<—literal same ingredients as my lentil salad….), vegetable broth, lemons, red pepper, BURRATA, and sausage! The sausage is of course optional if you’d like to keep this vegetarian, but if not, I highly recommend it for some protein. I like making orzo as something different—it feels fancy but it’s totally not.
As for the sausage, I opted for regular sweet Italian sausage, but feel free to sub chicken sausage or your favorite kind. Also! If you don’t have burrata or don’t want to buy it, you can use shredded parmesan cheese instead. Up to you! This dish has a nice lemony flavor to it that isn’t too powerful but is enough to make this dish perfect for spring.
Cheers to being half way through the week!!
- 1½ cups cooked orzo
- 3 tbsp olive oil
- ¼ cup red onion, diced
- 1 zucchini, sliced
- 1 cup grape or cherry tomatoes
- 1 red bell pepper, sliced
- ¼ cup vegetable broth
- Juice of 1 lemon
- 1 ball burrata cheese
- 2 sausage links, sliced (I used sweet Italian sausage, but feel free to use your favorite)
- Salt and pepper to taste
- Preheat oven to 350°. Once heated, place tomatoes on a baking sheet and drizzle 1 tbsp olive oil over top. Roast tomatoes for approximately 10 minutes or until soft.
- Then while orzo is cooking, head 2 tbsp olive oil in a skillet over medium heat and add onion, zucchini and red pepper, stirring occasionally until onion is translucent.
- Add vegetable broth to the skillet and reduce heat to low. Once orzo is cooked, add orzo to the skillet and stir so that the orzo can soak up the flavors. Add lemon juice and roasted tomatoes to the skillet and stir.
- Cook the sausage in a separate skillet.
- Distribute orzo into bowls. Add cooked sausage, burrata cheese and salt and pepper to taste.