Orzo Pasta Salad Lettuce Wraps

Orzo pasta salad lettuce wraps are a quick and delicious way to enjoy fresh raw ingredients like tomatoes, cucumbers, red onion, arugula, and bright herbs like basil. After being mixed with a lemon and olive oil dressing, this pasta dish is then scooped into crisp lettuce wraps, creating a light and refreshing way to enjoy a burst of healthy and fresh flavors!

This recipe is a little different from my normal recipes. But hear me out…it works. Yes, it is messy, and yes, pasta salad in a lettuce wrap is a bit unorthodox, but I love the crunch of the lettuce with every bite!

The first time I ever went to Cape Cod my mom made this recipe for me and my family who were visiting from Canada. She made it a little different with grilled shrimp and burst tomatoes, but the general bones were there. So this recipe brings back a lot of awesome memories for me.

And while I don’t recommend eating this at the beach (imagine lol), this recipe feels very summery and beachy to me because it is so light, bright, and crisp.

Orzo Pasta Salad Recipe Ingredients

• Orzo – This little pasta just works so well with the olive oil and lemon sauce! I love cooking it slightly al dente for more chew.

• Cherry Tomatoes – These bright red pops of flavor are essential! Try to get organic if you can, as organic tomatoes have so much more flavor, and they are healthier for you.

• Red Onion – Try to chop the red onion pretty finely, or you can even slice it thinly as to not overpower the dish with strong raw onion flavor.

• Cucumber – While the skin of the cucumber holds a lot of its nutrients, I recommend peeling it for this recipe so you’re not left with a tough, chewy texture that can interfere with the smooth and refreshing feel of the salad.

• Arugula – Arugula adds a peppery bite and a vibrant green color to the orzo pasta salad. Plus its SUPER healthy for you, and is packed with vitamins and antioxidants.

• Basil – Fresh basil brings a fragrant, herbaceous note to the salad, perfectly complementing the other flavors. You can also use mint for a totally different vibe, or parsley.

• Pasta Salad Dressing – We mix all of the fresh ingredients up with a homemade pasta salad dressing that is made from mostly pantry ingredients! It’s super easy to whip up, and it’s actually very healthy for you with fresh lemon juice and extra virgin olive oil.

• Romaine Lettuce Leaves – Romaine lettuce leaves are the perfect vessel for this pasta salad and they add the best crunch to every bite. Just make sure to wash them really well!

You’re Going To Love This

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How To Make It

Essentially, you’re just going to cook the orzo, and while that’s boiling dice up the veggies and slice the herb. Toss it into a bowl with the cooked orzo. Then you’re going to whisk up the dressing and toss it all together. Spoon the orzo salad into clean romaine lettuce leaves, and you’ve got dinner (or lunch or a snack)!

Tips To Make Orzo Pasta Salad Lettuce Wraps

• Use The Freshest Produce Available To You – This is the type of recipe where you want to use the freshest vegetables that you can find. If you can use veggies from a local farmer even better! I don’t recommend frozen veggies for this recipe.

• Cook The Pasta Slightly Al-Dente – When making a pasta salad, I always cook the pasta just beyond al dente to ensure it remains tender once it cools.

• Add The Agugula When The Pasta Is Hot – I personally like to add the arugula when the pasta is hot to allow it to wilt slightly. This is a personal preference, and if you would prefer your arugula to be raw, allow the orzo to cool before adding the vegetables.

• If You Don’t Want Lettuce Wraps, Chop it Up! – If you decide that the lettuce wraps are too messy (they are definitely messy), try chopping the romaine lettuce up instead and adding it in at the end! Just make sure the pasta isn’t hot because wilted romaine lettuce is a no-no.

Other Ingredients That You Can Add

We keep it really simple here and only add what’s necessary for a delicious pasta lettuce wrap recipe. But if you want a little more pizzazz, feel free to add any or all of these other delicious ingredients!

How To Store It

You can store the cooked orzo salad tossed in the dressing in an airtight container in the refrigerator for up to one day, making it a great make-ahead summer meal. The salad might dry out slightly in the fridge, so if it needs more moisture, simply add a drizzle of extra virgin olive oil and a squeeze of lemon before serving.

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Orzo Pasta Salad Lettuce Wraps

This fresh orzo pasta salad gets tossed with a bright lemon and olive oil dressing and is then served in crisp lettuce wraps for a refreshing and healthy burst of light flavors.

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dinner, lunch

Cuisine Italian, Mediterranean

Servings 4

Calories 362 kcal

Ingredients  

1x2x3x

• 1 1/2 cups dry orzo
• 1 1/2 cups halved cherry tomatoes
• 1 large cucumber, peeled, halved vertically, and sliced about 1/4 inch thick
• 1/2 large red onion, peeled and thinly sliced or chopped
• 2 cups loosely packed arugula
• 10 fresh basil leaves, finely sliced or chopped
• romaine lettuce leaves well cleaned
• option to add chickpeas, feta, or other herbs, protein like shrimp or chicken

Pasta Salad Dressing

• 1/4 cup freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil
• 1/4 tsp table salt
• 1/8 tsp pepper
• 1 large garlic clove, minced or pressed through a garlic presser
• 1 tsp honey
• 1 tsp dijon mustard

Instructions 

• Bring a large pot of salted water to a boil, and cook the orzo according to package instructions until just past al-dente. Once it is done, drain it, add it back to the empty pot, and toss it with about 1 tbsp of olive oil so it doesn’t stick together.

• While the pasta is cooking, cut and chop up the other ingredients.

• Prepare the dressing by adding the olive oil, lemon juice, salt, pepper, garlic, honey, and dijon mustard to a bowl and whisking it well until it is fully combined.

• Add the arugula to the pasta and allow it to wilt slightly by mixing it into the warm pasta. If you don’t want it to wilt, simply allow the pasta to cool for longer before adding it.

• Toss in the cucumber, tomatoes, onion, and basil and mix it well with the orzo. Pour all of the dressing over the orzo pasta salad, and mix well. Taste and salt/pepper as needed.

• Scoop the pasta into the prepared lettuce wraps and enjoy! If you decide that lettuce wraps are not for you (they will be a little messy), feel free to chop the lettuce up and add it to the salad! Just make sure the pasta isn’t hot when you add it so it doesn’t wilt the romaine.

Notes

If you want to make this ahead of time, or save leftovers, I recommend eating it within 24 hours for the best flavor and texture.

Nutrition

Calories: 362kcalCarbohydrates: 49gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 174mgPotassium: 414mgFiber: 3gSugar: 6gVitamin A: 694IUVitamin C: 18mgCalcium: 54mgIron: 2mg

Keyword lettuce wraps recipe, orzo pasta salad lettuce wraps, orzo salad

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