Description
Rainbow Orzo Salad is a fresh and colorful dish perfect for summer gatherings. This recipe combines tender orzo with crisp vegetables and a zesty lemon herb dressing. It is easy to prepare and flavorful, ideal as a side or light meal.
Ingredients
Scale
- 1 1/2 cups uncooked orzo pasta
- 1 teaspoon salt
- 1 red bell pepper finely chopped
- 1 orange bell pepper finely chopped
- 1 english cucumber finely chopped
- 1 small red onion finely chopped
- 1 cup corn fresh or frozen
- 1/3 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup olive oil
- 3 tablespoon red wine vinegar
- 2 tablespoon lemon juice half a lemon
- 2 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat a large pot of water until boiling and add a teaspoon of salt. Cook the orzo as indicated on its package until it is tender but firm. Stir occasionally to keep the orzo from sticking. Then drain and rinse it with cold water to cool.
- Meanwhile, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper in a bowl or jar, whisking until mixed.
- Toss the cooled orzo with the chopped vegetables and herbs in a big bowl. Pour the dressing over everything and stir well to coat the salad evenly. Adjust seasoning with salt and pepper if needed.
- Serve at once or refrigerate to let flavors meld for a few hours or overnight, which deepens the taste. Enjoy your salad!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 250kcal
- Sugar: 2.8g
- Sodium: 308.9mg
- Fat: 7.1g
- Saturated Fat: 1.1g
- Carbohydrates: 8.2g
- Fiber: 1.4g
- Protein: 1.2g