Name: Rainbow Orzo Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups uncooked orzo pasta; 1 teaspoon salt (for pasta water); 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, thawed); 1/3 cup fresh basil, chopped; 1/4 cup fresh parsley, chopped; 1/4 cup olive oil; 3 tablespoon mild vinegar; 2 tablespoon fresh lemon juice; 2 tablespoon Dijon mustard; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon fine sea salt; 1/2 teaspoon ground black pepper

Rainbow Orzo Salad

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A vibrant and nutritious Mediterranean-inspired salad featuring colorful vegetables and orzo pasta tossed in a zesty lemon-herb dressing. Perfect for make-ahead meals, picnics, and potlucks.

Author: Daniel Carter
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
Yield: 8 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

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1 1/2 cups uncooked orzo pasta
1 teaspoon salt (for pasta water)
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, thawed)
1/3 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
3 tablespoon mild vinegar
2 tablespoon fresh lemon juice
2 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper

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Instructions

Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain, rinse with cold water, and let drain thoroughly.
In a jar or bowl, whisk together olive oil, lemon juice, vinegar, Dijon mustard, garlic, oregano, salt, and pepper to make the dressing. Set aside.
In a large bowl, combine the cooled orzo, chopped bell peppers, cucumber, red onion, corn, basil, and parsley.
Pour the dressing over the salad and toss until everything is evenly coated. Season with additional salt and pepper if needed.
For best flavor, cover and refrigerate for 1-2 hours or overnight to marinate before serving.

Notes

Always rinse the cooked orzo with cold water to stop the cooking and prevent clumping.
Marinating the salad for a few hours or overnight significantly deepens the flavors.
Feel free to add protein like chickpeas or feta cheese to make it a heartier main dish.
Use fresh herbs for the best flavor; dried herbs are not recommended for this recipe.

Nutrition

Serving Size: 1 cup (approx)
Calories: 250 kcal
Sugar: 2.8 g
Sodium: 308.9 mg
Fat: 7.1 g
Saturated Fat: 1 g
Carbohydrates: 8.2 g
Fiber: 1.4 g
Protein: 1.2 g

Find it online: https://prepmealkitchen.com/rainbow-orzo-salad/