Description
Rainbow Orzo Salad is a vibrant, refreshing dish perfect for summer gatherings or any occasion. This delightful salad combines tender orzo pasta with an array of colorful vegetables and fresh herbs, all tossed in a zesty lemon herb dressing. Not only is it visually appealing, but it’s also packed with nutrients, making it a healthy addition to your meal lineup. Whether served as a side at picnics and barbecues or enjoyed as a light main course, this salad promises to impress with its flavor and versatility. Quick to prepare and make-ahead friendly, Rainbow Orzo Salad is sure to become a favorite in your recipe collection.
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
Instructions
- 1. Cook the orzo in salted boiling water until al dente. Drain and rinse under cold water.
- 2. In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, mustard, garlic, oregano, salt, and pepper.
- 3. In a large mixing bowl, combine the cooled orzo with chopped vegetables and herbs. Drizzle with dressing and mix well.
- 4. Serve immediately or let marinate in the refrigerator for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 275
- Sugar: 5g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg