This recipe creates a colorful orzo pasta salad packed with fresh vegetables and tossed in a bright lemon and herb dressing. It works well as a side dish or a light main meal.
Author:Ahazzam
Prep Time:20 min
Cook Time:10 min
Total Time:30 min
Yield:6 servings
Category:Salad
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup orzo pasta
1 red bell pepper, diced
1 orange or yellow bell pepper, diced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup shredded carrots
1/2 cup frozen corn, thawed
1/4 cup finely chopped red onion
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Cook the orzo pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
While the pasta cools, prepare the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and dried oregano. Season with salt and pepper.
In a large bowl, combine the cooled orzo, red bell pepper, orange/yellow bell pepper, cherry tomatoes, cucumber, shredded carrots, corn, and red onion.
Pour the vinaigrette over the vegetable and orzo mixture. Toss gently until everything is evenly coated.
Stir in the fresh parsley and mint.
Taste the salad and adjust seasoning (salt, pepper, or lemon juice) if needed.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
For a Mediterranean flavor, add 1/4 cup crumbled feta cheese before serving.
If you need a gluten-free option, substitute the orzo with quinoa or gluten-free small pasta shapes.
You can prepare the vegetables up to one day ahead of time.