Rainbow Orzo Salad Veggies (Print-Friendly Version)
Orzo, chopped veggies, and herbs blend with a zesty lemon-herb drizzle for a fresh, vibrant side.
# Ingredients:
→ Orzo Salad
01 -
225 g uncooked orzo pasta
02 -
1 teaspoon fine salt
03 -
1 red bell pepper, finely chopped
04 -
1 orange bell pepper, finely chopped
05 -
1 English cucumber, finely chopped
06 -
1 small red onion, finely chopped
07 -
170 g corn kernels, fresh or frozen
08 -
20 g fresh basil, chopped
09 -
10 g fresh parsley, chopped
→ Lemon Herb Dressing
10 -
60 ml olive oil
11 -
45 ml red wine vinegar
12 -
30 ml freshly squeezed lemon juice
13 -
20 g Dijon mustard
14 -
2 garlic cloves, minced
15 -
1 teaspoon dried oregano
16 -
1 teaspoon kosher salt
17 -
0.5 teaspoon ground black pepper
# Steps:
01 -
Bring a large pot of water to a boil. Stir in 1 teaspoon salt. Add orzo pasta and cook according to package instructions until al dente, stirring occasionally to prevent sticking. Drain the orzo and rinse under cold running water to cool completely.
02 -
In a bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, kosher salt, and ground black pepper. Set dressing aside until ready to use.
03 -
In a large mixing bowl, combine cooked orzo, red and orange bell peppers, cucumber, red onion, corn, chopped basil, and chopped parsley. Drizzle with the lemon herb dressing and toss thoroughly to combine.
04 -
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or cover and refrigerate for a few hours or overnight to allow flavors to develop.
# Notes & Tips:
01 -
Marinating the salad for several hours or overnight enhances the flavors as the orzo and vegetables absorb the dressing.