Description
This vibrant Rainbow Orzo Salad is a quick and flavorful dish perfect for lunch, potlucks, or a light dinner. Featuring tender orzo pasta combined with colorful bell peppers, cucumber, red onion, fresh herbs, and a zesty lemon herb dressing, this salad bursts with fresh flavors and delightful textures. It can be served immediately or marinated for enhanced taste, making it versatile and refreshing.
Ingredients
Orzo and Vegetables
- 1 1/2 cups uncooked orzo pasta
- 1 teaspoon salt (for cooking pasta)
- 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
- 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 the Orzo: Bring a large pot of water to a boil and add 1 teaspoon of salt. Add the orzo pasta and cook it according to the package instructions for al dente texture. Stir every few minutes to prevent clumping. Once cooked, drain the orzo using a colander and rinse under cold water to cool it down and stop the cooking process.
- Prepare the Dressing: While the orzo cooks, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, and black pepper in a jar or bowl. Whisk or shake well until all ingredients are fully incorporated and set aside.
- Combine Salad Ingredients: In a large mixing bowl, toss together the cooled orzo, finely chopped red and orange bell peppers, cucumber, red onion, corn, basil, and parsley. Drizzle the lemon herb dressing over the salad and mix well, ensuring every bite is evenly coated with flavor.
- Marinate and Serve: You can serve the salad immediately for a fresh crunch or cover it and let it marinate in the refrigerator for a few hours or overnight. Marinating enhances the flavor as the orzo and vegetables absorb the zesty lemon dressing. Enjoy chilled or at room temperature.
Notes
- To prevent the orzo from sticking, stir during cooking and rinse with cold water after draining.
- Fresh or frozen corn both work well; if using frozen, thaw before mixing.
- For a vegan version, this recipe is naturally suitable.
- The salad can be stored in the refrigerator for up to 3 days.
- Add feta cheese or olives for a Mediterranean twist if desired.
