Description
A vibrant and refreshing Lemony Rainbow Orzo Salad featuring tender orzo pasta combined with colorful bell peppers, cucumber, red onion, sweet corn, and fresh herbs, all tossed in a zesty lemon-Dijon dressing. Perfect for a quick summer side dish or light lunch, this salad is easy to prepare and bursts with bright flavors.
Ingredients
Pasta
- 1 1/2 cups uncooked orzo pasta
- 1 teaspoon salt (for boiling water)
Vegetables & Herbs
- 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 (about 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 Orzo: Bring a large pot of water to a boil, add 1 teaspoon salt, then add orzo pasta. Cook the orzo until al dente, which usually takes about 8-10 minutes. Drain the pasta and rinse it under cold running water to stop the cooking process and cool it down.
- Prepare Dressing: In a bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, and ground black pepper until well combined to create a tangy and flavorful dressing.
- Combine Ingredients: In a large mixing bowl, add the cooled orzo pasta, finely chopped red and orange bell peppers, cucumber, red onion, corn, fresh basil, and parsley. Drizzle the dressing over the salad and gently toss everything together until the ingredients are evenly coated.
- Season and Serve: Taste the salad and adjust seasoning by adding additional salt and pepper if needed. Serve immediately for a fresh crunch or refrigerate for a few hours to allow the flavors to meld and enhance the taste.
Notes
- This salad can be made a few hours ahead and chilled; flavors will deepen with marinating time.
- Use fresh or frozen corn; if frozen, thaw before mixing in the salad.
- For a vegan version, ensure the mustard and ingredients used contain no animal derivatives.
- Can be served as a side dish or a light main course.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
