Rainbow Orzo Salad
A vibrant, colorful orzo salad combining fresh veggies, herbs, and a zesty lemon herb dressing for a refreshing and easy summer side dish.
Equipment
- 1 large pot for boiling orzo
- 1 colander to drain the orzo
- 1 large bowl
- 1 whisk for dressing
Ingredients
- 1 1/2 cups uncooked orzo pasta
- 1 teaspoon salt for cooking 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
- 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
- Bring a large pot of water to a boil and add 1 teaspoon of salt.
- Cook the orzo according to package directions until al dente, stirring occasionally to prevent clumping.
- Drain the orzo using a colander and rinse under cold water until cooled.
- In a bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper to make the dressing.
- Combine the cooked orzo, chopped vegetables, and fresh herbs in a large bowl.
- Drizzle the lemon herb dressing over the salad and toss well to combine.
- Season with additional salt and pepper to taste.
- Serve immediately or cover and refrigerate to marinate for a few hours or overnight for enhanced flavor.
Notes
- Marinate the salad for a few hours or overnight to enhance flavor.
- Use fresh or frozen corn based on availability.
- Store leftovers in the refrigerator for up to 2 days.