Description
This Rainbow Orzo Salad is a fresh, vibrant summer side dish packed with colorful vegetables, tender orzo pasta, and fresh herbs tossed in a zesty lemon herb dressing. Quick, easy, and full of flavor!
Ingredients
- 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
- 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 black pepper
Instructions
- Bring a large pot of salted water to a boil and cook orzo according to package instructions until al dente.
- Drain and rinse under cold water to cool completely.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- In a large bowl, combine cooked orzo, chopped vegetables, and fresh herbs.
- Pour dressing over salad and toss until well combined.
- Season with additional salt and pepper if needed.
- Serve immediately or refrigerate for a few hours to enhance flavor.
Notes
- Letting the salad marinate enhances the flavor.
- Use fresh vegetables for best texture and color.
- Add feta cheese or chickpeas for extra protein.
- Store in the fridge for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boil, Toss
- Cuisine: American