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 tablespoons red wine vinegar
- 2 tablespoons lemon juice (half a lemon)
- 2 tablespoons 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. Cook the orzo according to the package directions, until al dente. Stir every few minutes to prevent clumping.
2. Drain the orzo in a colander and run cold water over it until cooled.
3. While the orzo is cooking, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper in a jar or bowl. Set aside.
4. In a large bowl, mix together the cooked orzo, finely chopped veggies, and herbs.
5. Drizzle with the lemon herb dressing and mix well until fully combined.
6. Season with additional salt and pepper to taste.
7. Serve immediately or cover and marinate for a few hours or overnight for best flavor.
8. Serve and enjoy!
Notes
For best flavor, allow the salad to marinate for a few hours or overnight.
Stir orzo while cooking to avoid clumping.
Feel free to add feta cheese or chickpeas for extra protein.
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 250
- Sugar: 2.8g
- Sodium: 308.9mg
- Fat: 7.1g
- Saturated Fat: 1.1g
- Carbohydrates: 8.2g
- Fiber: 1.4g
- Protein: 1.2g