Name: Rainbow Orzo Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 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); 1/4 cup olive oil; 3 tablespoon red apple vinegar; 2 tablespoon lemon juice (half a lemon); 2 tablespoon 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

Description

Rainbow Orzo Salad is a delightful summer dish bursting with color and flavor, making it the perfect accompaniment for barbecues, picnics, or a light lunch. This refreshing salad features tender orzo pasta mixed with an array of vibrant vegetables and fresh herbs, all tossed in a zesty lemon herb dressing. Its quick preparation time of just 20 minutes makes it an ideal last-minute option for gatherings. Not only is it visually appealing, but it’s also nutritious and versatile—enjoy it as a side or a standalone meal. With its blend of textures and flavors, Rainbow Orzo Salad promises to be a crowd-pleaser at any occasion.

Ingredients

Scale

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)
1/4 cup olive oil
3 tablespoon red apple vinegar
2 tablespoon lemon juice (half a lemon)
2 tablespoon 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 boiling salted water according to package directions until al dente; drain and cool with cold water.
Whisk together dressing ingredients in a jar or bowl and set aside.
In a large bowl, combine the cooled orzo with chopped vegetables and herbs; drizzle with dressing and mix well.
Serve immediately or marinate in the fridge for a few hours for enhanced flavor before serving chilled or at room temperature.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 210
Sugar: 3g
Sodium: 350mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg

Keywords: Use seasonal vegetables like zucchini or cherry tomatoes for added variety. For extra protein, consider adding chickpeas or grilled chicken. This salad is best enjoyed cold; refrigerate leftovers in an airtight container for up to 3-5 days.