Description
A vibrant and refreshing Lemony Rainbow Orzo Salad packed with colorful bell peppers, cucumber, corn, and fresh herbs, all tossed in a zesty lemon and Dijon mustard dressing. Perfect for a quick, light lunch or a flavorful side dish.
Ingredients
Scale
Pasta
- 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 rolling boil, adding 1 teaspoon salt. Add the orzo pasta and cook until al dente, usually about 7–9 minutes. Drain the pasta and rinse under cold water to stop cooking and cool it down completely.
- Prepare Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, and ground black pepper until well combined and emulsified.
- Combine Ingredients: In a large mixing bowl, combine the cooled orzo pasta with the finely chopped red and orange bell peppers, English cucumber, red onion, corn, fresh basil, and fresh parsley. Drizzle the prepared dressing over the salad.
- Season and Serve: Toss all ingredients thoroughly to ensure even coating with the dressing. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately for a fresh crunch or chill for a bit to marinate and enhance flavors.
Notes
- For best flavor, allow the salad to marinate in the refrigerator for at least 30 minutes before serving.
- Use fresh or frozen corn; if frozen, thaw and drain before adding.
- This salad can be made a few hours ahead and stored in the fridge in an airtight container.
- Add a sprinkle of feta cheese or toasted pine nuts for extra richness if desired.
- Make sure to rinse the cooked orzo under cold water to prevent it from sticking together.
