Description
A light and zesty Mediterranean-inspired pasta salad with orzo, crisp vegetables, and a tangy lemon vinaigrette. Perfect for picnics, barbecues, or a refreshing summer lunch.
Ingredients
1 1/2 cups orzo pasta
1 red bell pepper, diced
1 yellow bell pepper, diced
1 English cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
4 tbsp olive oil
2 tbsp freshly squeezed lemon juice
2 tsp lemon zest
2 tbsp white vinegar
1/2 tsp Dijon mustard
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Salt and pepper to taste
Instructions
Cook orzo pasta in salted water according to package instructions until al dente
Drain and rinse under cold water to cool
Combine cooked orzo, bell peppers, cucumber, cherry tomatoes, and red onion in a large bowl
In a small bowl, whisk together olive oil, lemon juice, lemon zest, white vinegar, Dijon mustard, chopped herbs, salt, and pepper
Pour dressing over pasta and vegetable mixture
Mix well and refrigerate for at least 30 minutes before serving
Notes
For extra protein, add 1 can (15 oz) chickpeas or grilled halal chicken
Add a splash of fresh orange juice for additional citrus brightness
Use avocado oil as a substitute for olive oil if preferred
Refrigerate leftovers within 4 hours
Best served chilled
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg