Description
Rainbow Orzo Salad is a vibrant and refreshing dish that brings together the best of summer’s bounty. Bursting with colorful vegetables and aromatic herbs, this salad features tender orzo pasta tossed in a zesty lemon herb dressing that brings out the freshness of each ingredient. Perfect for picnics, barbecues, or as a wholesome side for any meal, this recipe is not only visually appealing but also quick and easy to prepare. Whether served immediately or allowed to marinate for deeper flavors, this salad is sure to be a hit at your next gathering.
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 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
- Cook the orzo in boiling salted water according to package directions until al dente. Drain and rinse under cold water.
- In a jar or bowl, whisk together olive oil, lemon juice, apple vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper to create the dressing.
- In a large mixing bowl, combine the cooked orzo with chopped vegetables and herbs. Drizzle with dressing and mix thoroughly.
- Serve immediately or let marinate in the refrigerator for several hours for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (180g)
- Calories: 220
- Sugar: 3g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg