Description
Experience summer in a bowl with this Rainbow Orzo Salad. Bursting with vibrant colors and fresh flavors, it’s the perfect dish for picnics, barbecues, or a light meal any day of the week. This salad features tender orzo pasta combined with crisp bell peppers, crunchy cucumbers, sweet corn, and aromatic herbs—all tossed in a zesty lemon herb dressing. Not only is it visually appealing, but it’s also packed with nutrients and can be made in just 10 minutes. Whether served as a side dish or enjoyed on its own, this salad is sure to impress your guests and satisfy your taste buds.
Ingredients
Scale
- 1 1/2 cups uncooked orzo pasta
- 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
- 1/4 cup olive oil
- 3 tablespoons red apple vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook the orzo in a large pot of boiling salted water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- While the orzo cooks, whisk together olive oil, lemon juice, red apple vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper in a bowl or jar.
- In a mixing bowl, combine cooked orzo with bell peppers, cucumber, onion, corn, basil, and parsley. Drizzle with dressing and toss to combine.
- Serve immediately or let marinate in the fridge for a few hours for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 490mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg