Description
This vibrant Lemony Rainbow Orzo Salad is a refreshing and colorful dish featuring al dente orzo pasta mixed with crisp bell peppers, cucumber, red onion, sweet corn, and fresh herbs. Tossed in a zesty lemon and red wine vinegar dressing with Dijon mustard and garlic, it’s perfect as a light lunch or a side dish for gatherings.
Ingredients
Scale
Salad
- 1 1/2 cups uncooked orzo pasta
- 1 teaspoon salt (for boiling)
- 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 Orzo: Bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the orzo pasta until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, and ground black pepper until well combined and emulsified.
- Combine Ingredients: In a large bowl, mix the cooled orzo pasta with the finely chopped red and orange bell peppers, cucumber, red onion, corn, chopped fresh basil, and parsley. Drizzle the prepared dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Season and Serve: Taste the salad and adjust seasoning with additional salt and pepper as desired. Serve the salad immediately for a fresh taste, or refrigerate for at least 30 minutes to allow the flavors to meld for enhanced flavor.
Notes
- To save time, use frozen corn that has been thawed.
- Marinate the salad for up to 24 hours in the refrigerator for deeper flavor absorption.
- Feel free to add crumbled feta cheese or toasted pine nuts for extra texture and flavor.
- This salad can be served chilled or at room temperature.
- Use gluten-free orzo if you need a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
