Description
This vibrant Rainbow Orzo Salad is a colorful, nutrient-packed Mediterranean cold pasta dish. Tossed with a zesty lemon-herb vinaigrette and loaded with fresh vegetables, it’s perfect for summer meals, picnics, or make-ahead preparation.
Ingredients
Uncooked orzo pasta – 1 1/2 cups
Red bell pepper – 1 medium, finely chopped
Orange bell pepper – 1 medium, finely chopped
English cucumber – 1 medium, finely chopped
Red onion – 1 small, finely chopped
Corn (fresh or frozen) – 1 cup, thawed if frozen
Fresh basil – 1/3 cup, chopped
Fresh parsley – 1/4 cup, chopped
Garlic – 1 clove, minced
Olive oil – 1/4 cup
Red wine vinegar – 2 tablespoons
Lemon juice – 1 tablespoon
Fresh oregano – 1 teaspoon, chopped
Kosher salt – to taste
Black pepper – to taste
Instructions
Bring a pot of salted water to a boil.
Add orzo pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
While the pasta cooks, finely chop the red and orange bell peppers, English cucumber, and red onion.
In a small mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, and oregano to make the dressing.
In a large bowl, combine the cooked orzo, bell peppers, cucumber, red onion, and corn.
Pour the dressing over the mixture and toss until well coated.
Garnish with chopped fresh basil and parsley. Season with salt and black pepper to taste.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
Use whole wheat orzo for added fiber.
Substitute pimientos for bell peppers if desired.
Soak chopped red onion in water for 5 minutes to mellow its sharpness before adding to the salad.
Grilled corn can add a smoky flavor.
This salad tastes better when made the night before and stored in the refrigerator to let the flavors develop.
- Prep Time: 15
- Cook Time: 10
- Category: Easy Pasta Recipes for Quick Family Dinners
- Method: Boiling and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg