Description
A vibrant and refreshing Lemony Rainbow Orzo Salad featuring colorful bell peppers, cucumber, fresh herbs, and a tangy homemade dressing. Perfect as a light lunch, picnic dish, or side salad, this easy-to-make recipe is packed with fresh flavors and requires just 20 minutes.
Ingredients
Scale
Orzo
- 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 water to a boil and add 1 teaspoon of salt. Add the orzo pasta and cook until al dente, about 8-10 minutes. Drain the orzo and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare Dressing: In a bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, and black pepper until well combined and emulsified.
- Combine Ingredients: In a large mixing bowl, combine the cooked and cooled orzo with chopped red bell pepper, orange bell pepper, cucumber, red onion, corn, basil, and parsley.
- Dress the Salad: Pour the prepared dressing over the orzo and vegetable mixture. Toss everything together gently but thoroughly to ensure even coating of the dressing.
- Season and Serve: Taste the salad and adjust with additional salt and pepper as needed. Serve immediately for a fresh, crunchy texture or refrigerate and allow to marinate for 30 minutes to 1 hour for enhanced flavor melding.
Notes
- This salad can be made ahead and refrigerated for up to 24 hours; flavors will deepen as it sits.
- Use fresh or frozen corn; if frozen, thaw before adding.
- For a vegan version, ensure the Dijon mustard contains no honey.
- Add a handful of toasted pine nuts or feta cheese for extra texture and flavor if desired.
- Ensure orzo is cooled completely before tossing with vegetables to keep the salad crisp.
