Orzo Kale Salad with Lemon Vinaigrette
Let Me Tell You How This Orzo Kale Salad Came About
Alright, maybe this isn’t the world’s fanciest salad, but I’ll tell you something—this Orzo Kale Salad with Lemon Vinaigrette has bailed me out of more dinner ruts than I care to count. I whipped it up for the first time when my sister popped by unannounced and I had absolutely nothing except some bits of kale that were about to go floppy and a bag of orzo I’d forgotten I bought on sale ages ago. Somehow, it magically turned into something worth repeating. (And no, I didn’t mean to rhyme just then.)
I still laugh thinking about how my husband thought it was risotto the first time, bless him, but now he requests it pretty much constantly. And yes, the kids pick out all the onions, but you can’t win them all. If you’ve ever opened the fridge looking for inspiration and all you see are odds and ends, trust me: this is your salad.
Why I Keep Coming Back to This Salad
I make this when I want something healthy but also kinda filling (my family goes crazy for it, which is a miracle, honestly). It’s bright and zingy—thanks, lemon—and pretty forgiving, too. If you ever get annoyed massaging kale—I’ve been known to skip it out of pure laziness—the vinaigrette will take care of it eventually. Also, I’m a sucker for anything that’s still tasty the next day (actually, I think it’s better the next day, but that’s just me).
And—okay, confession—I used to hate kale salads because they always seemed a little joyless. Not this one. Or, at least, I don’t think so.
Here’s What You’ll Need (But You Can Improvise)
- 1 cup orzo (sometimes I swap with pearl couscous if that’s all I’ve got, or even tiny pasta stars—kids love those, it’s weird)
- 3-4 handfuls curly kale, washed and finely chopped (baby kale works in a pinch, or spinach if you’re really in a bind)
- 1/2 small red onion, thinly sliced (shallots are great too—my grandmother always insisted on Vidalia onions, but honestly, who can tell?)
- 1/2 cup crumbled feta, more for serving (goat cheese is a solid substitute, or leave it out for vegan vibes)
- 1/4 cup toasted pine nuts (I’ve thrown in walnuts or almonds; cheaper, still tasty)
- 1 pint cherry tomatoes, halved (roma tomatoes chopped small are fine—I’ve even used a sad, lingering tomato or two, just dice them up, no drama)
- For the Lemon Vinaigrette:
- 1/3 cup olive oil (not the super fancy stuff, just the decent-for-salads kind)
- Juice and zest of 1 large lemon (or 2 if you really love it zingy—me!)
- 1 tbsp honey (or maple syrup, if that’s what you’ve got, or skip entirely if you don’t go for sweet)
- 1 tsp Dijon mustard (I’ve used yellow mustard in a late-night pinch. Not amazing, but it works.)
- Salt and black pepper, to taste
How I Usually Make It (Loose Directions, Sorry Not Sorry)
- Cook the Orzo: Get a pot of salted water boiling, toss in the orzo. Cook until just al dente (about 9 minutes or so, but I’ve forgotten and gone a little longer—no biggie), drain it, and rinse with cold water if you want it to cool up faster.
- Prep the Kale: While your pasta’s bubbling away, pile up your kale on a chopping board and go to town. I sometimes just rip it with my hands because, well, why not? If you’re motivated, massage it with a little drizzle of olive oil and a pinch of salt until it’s, you know, less angry-looking.
- Make the Vinaigrette: Whisk together olive oil, lemon juice/zest, honey, mustard, salt, and pepper in a small bowl. Or, honestly, shake it in a jar (I use an old salsa jar, works a treat.) Sneak a taste—too sharp? Add a drop more honey.
- Combine: Toss orzo, kale, onion, feta (reserve a little for flair on top), pine nuts, and tomatoes in a big salad bowl. Pour over the vinaigrette and stir (this is the best bit—I tend to sneak a few bites here, chef’s privilege).
- Let It Sit: Give it 10 minutes to just hang out—kale will soften up, flavors will make friends. Don’t worry if it looks a bit…chaotic. All comes together, promise.
- Final Taste-Check: More salt? More acid? Throw it in. I like a crack of black pepper on top for good measure.
Random Notes I’ve Figured Out (Sometimes the Hard Way)
- If you forget to toast the pine nuts, they’ll still taste fine, but toasting is barely any work for way more flavor. Unless you burn them—happens to me more than I’d like to admit, so watch ’em close.
- This salad does not forgive low-quality olive oil. Actually, it sort of does, but it’s just not as good, so use something you like.
- I don’t bother de-stemming every little kale rib. Too fussy. A few tough bits never hurt anybody.
Stuff I’ve Tried (And Honesty About What Didn’t Work)
- Sometimes I throw in roasted chickpeas for more crunch—massive hit at a potluck once.
- Swapped lemon for lime once…did not work. Not bad bad, just off somehow.
- Sliced strawberries for a summery version: nice for a picnic, but my kids say it was “too weird”—your mileage may vary.
If you need a bigger list of salad swaps, Love & Lemons really goes wild with the ideas.
Do You Need Fancy Tools? Not Really
To be honest, a sharp knife and a big bowl is all you truly need. I used to think a salad spinner was crucial here. Truth is, paper towels (or, uh, clean dish towels) work just peachy for drying kale if you’re gentle. But if you have a spinner, spin away! (I won’t judge.)
How Long Will It Keep? (Let’s Be Real…)
Look, the kale stands up to dressing for a day or two in the fridge. But honestly, in my house, this stuff disappears the same day—midnight snackers, you know who you are.
If you’re actively meal-prepping, maybe leave the tomatoes and cheese out till the last minute; keeps it fresher.
How I Serve It (Your Mileage May Vary)
This salad totally works on its own for lunch (with a hunk of sourdough if I’m being honest). Sometimes I add a poached egg on top if I’ve got the patience. When we have leftover baked salmon, I just flake some over—it’s brill. Kids like it in wraps. Like a salad burrito. Iconic.
If you want a great technique for poached eggs that doesn’t make you rage-quit, Serious Eats has saved my sanity more than once.
Pro Tips I’ve Learned The Hard (And Sometimes Hilarious) Way
- Don’t try to skip the resting time for the salad. I rushed that step once for a last-minute lunch, and the flavors just kinda sat next to each other, awkwardly not talking. 10 minutes makes the difference, pinky swear.
- If you forget to salt the orzo water, the whole salad tastes a little meh. Yes, you can fix with more dressing, but it’s not quite as good.
- Avoid overcooking the orzo. Mushy salad is a sad salad (unless you like it that way, in which case, apologies and carry on).
FAQ (Because Friends Keep Asking)
- “Can I use regular pasta instead of orzo?”
Totally! Smaller shapes work best—think ditalini, even couscous. One time I used broken spaghetti. Worked surprisingly well. - “Do I really have to massage the kale?”
No, you can skip it. But, it makes the kale less toothsome (and that’s a nice thing). On second thought, maybe do it if you’re serving to kale newbies. - “Is this good for make-ahead lunches?”
Yes! It’s sturdy. Actually, it’s probably even better after a night in the fridge (or at least I think so). - “No lemon, can I use vinegar?”
Yup! White wine vinegar is closest. Balsamic is too sweet. Or just borrow a lemon from your neighbor (I’ve done this more than once—thanks, Mrs. Patel!). - “How do you keep the onion taste from taking over?”
Quick pickle them! Just let the slices sit in a little vinegar for a few mins, or soak in cold water—mellows it right out.
One random thing before I forget: if you ever end up with too much vinaigrette, you can drizzle it over roasted veg or even use as a dip for crusty bread—waste not, want not, right?
Ingredients
- 1 cup uncooked orzo pasta
- 4 cups chopped kale, stems removed
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
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1Cook the orzo pasta in a pot of boiling salted water according to package instructions. Drain, rinse with cold water, and set aside.
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2In a large bowl, add chopped kale and a pinch of salt. Massage kale with your hands for 1–2 minutes until it softens and turns a darker green.
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3In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until well combined to make the vinaigrette.
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4Add cooked orzo, massaged kale, cherry tomatoes, red onion, and feta cheese to a large bowl.
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5Pour the lemon vinaigrette over the salad and toss gently until everything is evenly coated.
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6Serve immediately, or chill in the refrigerator for up to 2 hours to let the flavors blend.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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