Lemony Orzo Salad

Recipe developed by Chef Leslie Cairns

Lemony Orzo Salad

This pasta goes well with meats and fish but it’s also great on its own for a nice lunch.


  • 1 cup orzo pasta
  • 1 red pepper, diced
  • 1 green onion, diced
  • 2 tbsp tarragon, chopped
  • 2 tbsp parsley, chopped
  • 2 tbsp lemon juice
  • 1 tsp garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp black pepper


Cook orzo in boiling water for 8 to 10 minutes (or cook pasta of choice according to cook times labelled on box). Drain and cool under running water. Add remaining ingredients and serve.

Nutrient Analysis

Calories: 148 KCal

Protein: 4 g

Carbohydrates: 24 g

Fibre: 1.6 g

Total Fat: 4 g

Sodium: 6 mg

Phosphorus: 65 mg

Potassium: 164 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 1/2 cup

Renal and Diabetic Exchanges

1 1/2 starch

5 thoughts on “Lemony Orzo Salad

  1. Tried this the other night and it was delicious! Although I made it hot instead of a salad. I sauted the vegetables and the garlic and used fresh thyme instead of tarragon. Don’t like tarragon. Really, really good.

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