Mediterranean-inspired · pasta salad
Lemongrass Orzo Salad
Orzo, edamame, tomatoes, celery, and a bright lemongrass dressing make a fresh plant-based dinner salad.
Total time20 min
Hands-on15 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Boil the orzo in salted water until tender, then drain and rinse briefly under cool water.
- 02
Whisk the lemongrass, lemon zest and juice, olive oil, wine vinegar, garlic, 1/2 teaspoon salt, and black pepper.
- 03
Toss the orzo with the edamame, tomatoes, celery, and dressing.
- 04
Let the salad stand for 5 minutes, then taste for salt and serve cool or at room temperature.
Make it work
Useful swaps
- Use lima beans or fava beans instead of edamame.
- Rice-shaped gluten-free pasta makes this salad gluten-free.
Why this is a good weeknight call
Only 15 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
