Ricotta and Lemon Orzo Salad
If you're looking for a fresh and simple salad for lunch or as a side dish, this quick and easy recipe will put a smile on your face! A mix of fresh vegetables and a creamy lemon ricotta and Parmesan sauce, for the perfect summer salad!
- Prep: 15 min
Ingredients
- Salad
- 1 1/2 cups (170 g) cooked orzo pasta
- 1/2 cup (100 g) fresh spinach, chopped
- 1/4 red onion (40 g), diced
- 2 zucchinis, diced
- 6 cherry tomatoes, diced
- Dressing
- ⅓ cup (75g) Canadian ricotta cheese
- ½ cup (45g) grated Canadian Parmesan cheese
- 1/2 cup (100g) olive oil
- Juice of 1 lemon
- 1 teaspoon (5g) salt
- 1/2 teaspoon (5g) ground black pepper
- Topping (optional)
- 4 teaspoons (20g) Canadian ricotta cheese
Make it with Canadian Dairy
Find these ingredients with our Blue Cow Spotter:
Find these ingredients with our Blue Cow Spotter:
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Cook the orzo according to the cooking instructions on the package. Chill in the refrigerator until cold.
Place chopped spinach, diced red onion, diced zucchini and diced cherry tomatoes in a large mixing bowl.
Add the cooled orzo.
Mix in the ricotta, grated Parmesan, olive oil and lemon juice. Season generously with salt and pepper.
Serve and enjoy!
Tips
Top the salad with 4 spoonfuls of ricotta for an extra cheesy dish!
