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Rainbow Orzo Salad

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Rainbow Orzo Salad is a vibrant and refreshing summer dish that will brighten up any meal. Loaded with colorful bell peppers, crisp cucumbers, sweet corn, and fresh herbs, this salad is not only visually appealing but also packed with essential nutrients. Tossed in a zesty lemon herb dressing made from olive oil, apple vinegar, and Dijon mustard, every bite is bursting with flavor. Whether you’re hosting a picnic or looking for a quick side dish to complement your grilled meats, this salad is effortlessly simple to prepare and can be customized to suit your taste. In just 20 minutes, you can create a delightful salad that is sure to impress at your next gathering.

Ingredients

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  • 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 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

Instructions

  1. 1. Cook the orzo pasta in a large pot of boiling salted water until al dente. Drain and rinse under cold water to cool.
  2. 2. Prepare the dressing by whisking together olive oil, apple vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper in a bowl.
  3. 3. In a mixing bowl, combine the cooled orzo with chopped vegetables and herbs. Drizzle with the dressing and mix well.
  4. 4. Serve immediately or refrigerate for a few hours for enhanced flavor.

Nutrition

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