Description

This Rainbow Orzo Salad is a bright and refreshing pasta salad made with tender orzo, colorful bell peppers, cucumber, corn, red onion, and fresh herbs, all tossed in a zesty lemon herb dressing. It is perfect for summer meals, potlucks, lunch prep, or an easy side dish.

Ingredients

For the Orzo Salad:

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

For the Lemon Herb Dressing:

1/4 cup olive oil

3 tablespoons red wine vinegar

2 tablespoons lemon juice

2 tablespoons Dijon mustard

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

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Instructions

1. Bring a large pot of water to a boil and add the salt.

2. Cook the orzo according to the package directions until al dente, stirring every few minutes to prevent clumping.

3. Drain the orzo in a colander and rinse with cold water until completely cooled.

4. While the orzo is cooking, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, kosher salt, and black pepper in a bowl or jar until fully combined.

5. In a large mixing bowl, add the cooled orzo, red bell pepper, orange bell pepper, cucumber, red onion, corn, basil, and parsley.

6. Pour the lemon herb dressing over the salad ingredients.

7. Toss everything together until evenly coated and well combined.

8. Taste and season with additional salt and black pepper if needed.

9. Serve immediately or cover and refrigerate for a few hours or overnight to let the flavors develop before serving.

Notes

Rinse the orzo after cooking so it cools quickly and does not become sticky.

Finely chop the vegetables so the salad has the best texture and balanced flavor in each bite.

This salad tastes even better after marinating for a few hours in the refrigerator.

Stir before serving because the dressing may settle as it chills.

You can add feta cheese, chickpeas, or grilled chicken for extra flavor and protein.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: Mediterranean-Inspired