Description
A vibrant and refreshing Rainbow Orzo Salad featuring colorful bell peppers, cucumber, fresh herbs, and a zesty lemon-herb dressing. Perfect as a light lunch or a side dish for any meal, this salad combines tender orzo pasta with crisp vegetables and a tangy, flavorful dressing.
Ingredients
Scale
Orzo and Vegetables
- 1 1/2 cups uncooked orzo pasta
- 1 teaspoon salt (for boiling water)
- 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
Dressing
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice (from 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
- Cook the Orzo: Bring a large pot of water to a boil and add 1 teaspoon salt. Stir in the orzo pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Stir occasionally to prevent sticking. Drain in a colander and rinse under cold water until cooled completely.
- Prepare the Dressing: While the orzo cooks, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, and black pepper in a jar or bowl. Set aside to let flavors meld.
- Combine Salad Ingredients: In a large bowl, combine the cooled orzo, finely chopped red and orange bell peppers, cucumber, red onion, corn, basil, and parsley. Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Marinate and Serve: Serve the salad immediately for a fresh taste, or cover and refrigerate for a few hours or overnight. This allows the orzo and vegetables to soak up the vibrant lemony dressing, enhancing the overall flavor. Enjoy chilled or at room temperature.
Notes
- To save time, use frozen corn and rinse it quickly under warm water before adding.
- Marinating the salad overnight intensifies the flavors for a tastier dish.
- For a gluten-free option, substitute orzo with gluten-free pasta.
- This salad can be made a day ahead for convenience.
- Adjust salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Rainbow Orzo Salad, Mediterranean Salad, Orzo Pasta Salad, Vegetarian Salad, Summer Salad
