Description
This Rainbow Orzo Salad makes the perfect summer side dish! Loaded with colorful veggies, fresh herbs and tender orzo pasta, all tossed together with a delicious lemon herb dressing and easily made in just minutes!
Ingredients
For the orzo salad:
- 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
For the Lemon Herb Dressing:
- 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
1. Bring a large pot of water to a boil and sprinkle in a teaspoon of salt.
2. Cook the orzo according to the package directions, until al dente, stirring every few minutes to prevent clumping.
3. Drain the orzo in a colander and rinse with cold water until cooled.
4. While the orzo is cooking, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper in a bowl or jar. Set aside.
5. In a large bowl, combine the cooked orzo with the chopped red and orange bell peppers, cucumber, red onion, corn, basil, and parsley.
6. Drizzle the lemon herb dressing over the salad and toss until well combined.
7. Season with additional salt and pepper, to taste.
8. Serve immediately or cover and marinate for a few hours or overnight for best flavor.
Notes
This salad tastes even better when made ahead and chilled, allowing the dressing to fully soak into the pasta and vegetables.
Perfect for BBQs, potlucks, or as a light lunch.
For extra protein, try adding chickpeas, feta, or grilled chicken.