Description
This Rainbow Orzo Salad is a colorful and refreshing dish perfect for any occasion. The combination of orzo pasta, crisp vegetables, and a zesty lemon herb dressing creates a flavorful and satisfying salad that is sure to impress.
Ingredients
Units
Scale
For the 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
For the Lemon Herb Dressing:
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice (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, add salt, and cook the orzo until al dente. Drain and cool under cold water.
- Prepare Dressing: Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- Combine Ingredients: In a large bowl, mix cooked orzo, veggies, and herbs. Drizzle with dressing and mix well.
- Season and Serve: Adjust seasoning with salt and pepper. Serve immediately or marinate for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
