Description
A vibrant and refreshing Lemony Rainbow Orzo Salad bursting with colorful bell peppers, crisp cucumber, fresh herbs, and a tangy lemon vinaigrette dressing. Perfect as a light side dish or a quick, healthy meal.
Ingredients
Scale
Orzo and Salad Ingredients
- 1 1/2 cups uncooked orzo pasta
- 1 teaspoon salt (for pasta 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 Ingredients
- 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 and add 1 teaspoon of salt. Add the orzo pasta and cook until al dente, about 7-9 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down completely.
- Prepare Dressing: In a bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, and ground black pepper until the dressing is emulsified and smooth.
- Combine Ingredients: In a large mixing bowl, combine the cooled orzo, finely chopped red and orange bell peppers, cucumber, red onion, corn, chopped fresh basil, and parsley. Pour the prepared dressing over the salad and toss everything together thoroughly to coat all ingredients evenly.
- Season and Serve: Taste the salad and adjust the seasoning by adding extra salt and pepper if needed. Serve the salad immediately for a fresh crunch or refrigerate and allow it to marinate for 1-2 hours to enhance the flavors before serving.
Notes
- Rinsing the orzo with cold water stops it from overcooking and helps cool it quickly.
- Using fresh herbs like basil and parsley adds a bright, aromatic flavor.
- The salad can be made ahead and refrigerated for up to 24 hours.
- For a vegan version, ensure the Dijon mustard does not contain honey.
- You can add feta cheese or olives for extra flavor variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
