Get ready to transform your meal prep with the most refreshing and vibrant Orzo Kale Salad that's about to become your new obsession! This isn't just another boring salad – it's a Mediterranean-inspired masterpiece that combines the perfect balance of textures and flavors. Imagine tender orzo pasta, crisp kale, and zesty lemon vinaigrette coming together in one irresistible dish that's both nutritious and incredibly delicious. Whether you're looking for a quick lunch, a stunning side dish, or a crowd-pleasing potluck contribution, this recipe is your ultimate culinary secret weapon!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 2 cups kale, chopped
- 1/2 cup bell pepper, diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Bring a medium pot of salted water to a rolling boil. Add the orzo pasta and cook according to package instructions, typically 8-10 minutes, until al dente.
- While the pasta is cooking, prepare the kale by washing thoroughly and removing the tough stems. Chop the kale into bite-sized pieces and set aside.
- Dice the bell pepper into small, uniform pieces, ensuring they are roughly the same size for even distribution in the salad.
- Once the orzo is cooked, drain in a colander and rinse with cold water to stop the cooking process and cool the pasta quickly.
- In a large mixing bowl, combine the cooled orzo, chopped kale, and diced bell pepper.
- For the lemon vinaigrette, whisk together olive oil, fresh lemon juice, salt, and pepper in a small bowl until well combined.
- Pour the vinaigrette over the orzo and vegetable mixture, tossing gently to ensure even coating.
- Sprinkle crumbled feta cheese over the salad and fold in lightly to distribute.
- Cover and refrigerate for at least 15 minutes to allow flavors to meld together before serving.
- Taste and adjust seasoning with additional salt and pepper if needed before serving chilled or at room temperature.
Tips
- Pasta Perfection: Cook orzo al dente and rinse with cold water to stop the cooking process and prevent clumping. This ensures a perfect texture every time.
- Kale Prep Hack: Remove the tough stems and massage the kale briefly to soften it and reduce bitterness. This makes the kale more tender and easier to eat.
- Flavor Boost: Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together. Even better, make it ahead and let it marinate in the refrigerator for a few hours.
- Customization Options: Feel free to add extra protein like grilled chicken or chickpeas to make it a complete meal. Toasted pine nuts or sunflower seeds can add a delightful crunch.
- Vinaigrette Tip: Make extra dressing and store it in the refrigerator. It's perfect for quick salads throughout the week and keeps for up to 5 days.
- Cheese Variation: If you're not a fan of feta, try substituting with goat cheese or parmesan for a different flavor profile.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
