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Rainbow Orzo Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 350
A vibrant and refreshing salad packed with colorful vegetables and a zesty dressing.

Ingredients

Pasta

  • 1.5 cups uncooked orzo pasta

Vegetables

  • 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)

Herbs

  • 1/3 cup fresh basil (chopped)
  • 1/4 cup fresh parsley (chopped)

Dressing

  • 1/4 cup olive oil
  • 3 tablespoon red wine 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 

  • Cook orzo in salted boiling water until al dente; drain and rinse.
  • Whisk together dressing ingredients in a bowl.
  • Mix cooked orzo with vegetables and herbs; drizzle with dressing and toss.
  • Serve immediately or refrigerate for enhanced flavors.

Notes

For best flavor, let the salad marinate in the refrigerator for a few hours.
Calories: 350kcal
Cost: $12.00
Course: Salad
Cuisine: Mediterranean
Keyword: orzo