Description
This refreshing Lemony Rainbow Orzo Salad is a vibrant and colorful dish packed with fresh vegetables, herbs, and a zesty lemon dressing. Perfect for a quick 20-minute meal or a side dish, this salad combines tender orzo pasta with crisp red and orange bell peppers, cucumber, red onion, sweet corn, and aromatic basil and parsley. The tangy dressing made with olive oil, lemon juice, Dijon mustard, and garlic brings all the flavors together, making it ideal for summer lunches, picnics, or potlucks.
Ingredients
Scale
Pasta
- 1 1/2 cups uncooked orzo pasta
- 1 teaspoon salt (for boiling water)
Vegetables & Herbs
- 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 salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the orzo and rinse under cold water to stop cooking and cool it down.
- Prepare Dressing: In a bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, and ground black pepper until the dressing is well combined and emulsified.
- Combine Ingredients: In a large mixing bowl, combine the cooled orzo pasta with the finely chopped red and orange bell peppers, cucumber, red onion, corn, fresh basil, and parsley. Pour the dressing over the salad.
- Mix and Season: Toss all the ingredients thoroughly to ensure the dressing coats everything evenly. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve or Marinate: Serve immediately as a fresh and vibrant salad, or cover and refrigerate for at least 30 minutes to allow the flavors to meld for a more intense taste.
Notes
- Use fresh corn when in season for sweetness; if using frozen, thaw before mixing.
- Rinsing the cooked orzo under cold water stops the cooking process and cools it, giving a better texture for the salad.
- This salad can be made a few hours ahead and kept refrigerated to enhance flavor.
- For added protein, consider mixing in chickpeas or grilled chicken.
- Adjust lemon juice and vinegar quantities for preferred tanginess.
