Description
A vibrant and refreshing Rainbow Orzo Salad featuring perfectly cooked orzo pasta combined with a colorful mix of bell peppers, cucumber, red onion, corn, and fresh herbs. Tossed in a tangy lemon herb dressing, this salad is perfect for a light meal or a flavorful side dish, served immediately or marinated to enhance flavors.
Ingredients
Scale
Orzo and Vegetables
- 1 1/2 cups uncooked orzo pasta
- 1 teaspoon salt (for boiling 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
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 orzo and cook according to package directions until al dente, stirring occasionally to prevent clumping. Drain the orzo and rinse with cold water until cooled.
- Prepare the dressing: While the orzo cooks, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, and ground black pepper in a bowl or jar. Set aside to allow flavors to meld.
- Combine salad ingredients: In a large bowl, mix the cooled orzo with the finely chopped red and orange bell peppers, cucumber, red onion, corn, basil, and parsley. Drizzle the lemon herb dressing over the salad and toss thoroughly to combine all ingredients evenly.
- Marinate and serve: Serve the salad immediately or cover and refrigerate for a few hours or overnight to allow the orzo and vegetables to absorb the lemony dressing, enhancing the salad’s flavor. Enjoy chilled or at room temperature.
Notes
- Use fresh or frozen corn depending on seasonal availability; if using frozen, thaw before mixing.
- For best flavor, allow the salad to marinate for at least 1 hour before serving.
- This salad keeps well in the refrigerator for up to 2 days.
- You can add feta cheese or olives if not avoiding dairy or looking for a variation.
- Make sure to rinse the cooked orzo in cold water to stop cooking and cool it quickly, preventing sogginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Rainbow Orzo Salad, orzo pasta salad, Mediterranean salad, lemon herb dressing, healthy pasta salad, vegetarian salad
