Description
A vibrant and refreshing pasta salad featuring orzo, fresh vegetables, and a zesty lemon dressing, perfect for summer gatherings.
Ingredients
Scale
- 1 cup orzo, uncooked
- 1 medium red bell pepper, diced
- 1 medium orange bell pepper, diced
- 1 small red onion, diced
- 1 cup cucumber, diced
- 1 1/2 cups corn, fresh or frozen
- 1 cup tomatoes, diced
- 1/4 cup basil, chopped
- 1/4 cup green onion, chopped
- Parmesan cheese for serving
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 2 tsp Italian seasoning
- 1 tbsp Dijon mustard
- Salt and pepper
- 3 cloves garlic, minced
Instructions
- Cook the orzo: Bring a medium pot of water to a boil and heavily salt the water. Add the orzo and cook according to the package directions. Once tender, drain and set aside.
- Cut/Add veggies to a bowl: In a large bowl, add the diced bell peppers, onions, cucumbers, corn, tomatoes, basil, and green onions. Toss everything together, and then gently mix in the cooked orzo until well combined.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, and a sprinkle of salt and pepper. Taste and adjust the seasoning as desired.
- Combine salad: Pour the dressing over the orzo salad and toss gently to coat all the ingredients evenly.
- Serve and enjoy: Enjoy your salad immediately, topped with freshly grated Parmesan cheese, or refrigerate for up to four days for flavors to meld!
Notes
This salad can be made ahead for richer flavors. Use any seasonal veggies or proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg