Description
This vibrant Rainbow Orzo Salad is a colorful and fresh dish perfect for any table setting. Featuring tender orzo pasta combined with a mix of finely chopped red and orange bell peppers, cucumber, red onion, corn, basil, and parsley, all tossed in a zesty lemon herb dressing. This salad can be served immediately or after marinating to enhance the flavors, making it an ideal refreshing side or light main course for warm days.
Ingredients
Scale
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 (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 uncooked orzo pasta and cook according to the package directions until al dente, usually around 8-10 minutes. Stir occasionally to prevent clumping. Drain the orzo in a colander and immediately rinse under cold water to cool it down and stop the cooking process.
- Prepare the Dressing: While the orzo cooks, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a jar or bowl. Whisk or shake vigorously until the dressing is well emulsified and set aside.
- Assemble the Salad: In a large mixing bowl, combine the cooled orzo with finely chopped red and orange bell peppers, cucumber, red onion, corn, fresh basil, and fresh parsley. Pour the lemon herb dressing over the salad and toss thoroughly to evenly coat all ingredients.
- Chill and Marinate (Optional): Season with additional salt and pepper if needed. You can serve the salad immediately, or cover and refrigerate it for a few hours or overnight to let the flavors meld and the orzo soak up the tangy dressing, enhancing the overall taste and texture.
- Serve: Present the salad chilled or at room temperature as a refreshing side dish or light vegetarian main course. Enjoy the colorful and bright flavors!
Notes
- For best flavor, let the salad marinate for at least 1 hour before serving.
- You can use fresh or frozen corn; if frozen, thaw and drain well before adding.
- This salad keeps well refrigerated for up to 3 days.
- Add a protein such as grilled chicken or feta cheese to make it more filling if desired.
- Use gluten-free orzo pasta to make this salad gluten-free.
