Name: Rainbow Orzo Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 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 tablespoons red apple 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; 2 tablespoons fresh parsley, finely chopped

Description

Rainbow Orzo Salad is a vibrant and refreshing dish that brightens up any summer gathering. This delightful salad combines tender orzo pasta with an array of colorful vegetables, including red and orange bell peppers, sweet corn, and crunchy cucumber, all tossed together in a zesty lemon herb dressing. Perfect as a side dish for barbecues, picnics, or potlucks, it offers both visual appeal and a burst of flavor that will leave your guests wanting more. Quick to prepare in just 20 minutes, this nutritious salad is versatile enough to be enjoyed on its own or as an accompaniment to grilled meats or seafood. With fresh herbs adding depth and brightness, Rainbow Orzo Salad is sure to become a favorite at your summer gatherings.

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 tablespoons red apple 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
2 tablespoons fresh parsley, finely chopped

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Instructions

Cook the orzo according to package instructions in salted boiling water until al dente. Drain and cool under cold water.
In a jar or bowl, whisk together olive oil, lemon juice, apple vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper for the dressing.
In a large mixing bowl, combine cooked orzo with chopped veggies and herbs. Drizzle with dressing and mix until well combined.
Serve immediately or allow it to marinate in the fridge for a few hours before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Salad
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 3g
Sodium: 230mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg