Description
This Rainbow Orzo Salad is a colorful and flavorful dish that is perfect for summer gatherings or as a light meal. Loaded with fresh vegetables, feta cheese, and a zesty dressing, it’s a Mediterranean-inspired delight.
Ingredients
Orzo Salad:
- 1 pound orzo pasta
- 1 cup cherry tomatoes, halved
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 cup cucumber, diced
- 1/2 cup red onion, finely diced
- 1 cup corn kernels, fresh or frozen
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
Dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the Orzo: In a large pot of salted boiling water, cook the orzo until al dente. Drain, rinse under cold water, and transfer to a mixing bowl.
- Prepare the Salad: Add tomatoes, bell peppers, cucumber, onion, corn, olives, feta, parsley, and basil to the orzo.
- Make the Dressing: Whisk together olive oil, vinegar, lemon juice, mustard, honey, salt, and pepper. Pour over the salad and toss to combine.
- Chill and Serve: Refrigerate for at least 30 minutes before serving for best flavor.
Notes
- This salad can be made ahead and refrigerated.
- For added protein, include grilled chicken or chickpeas.
- Adjust the vegetables based on seasonal availability.
