Orzo Pasta Salad Recipe
This refreshing and colorful Summer Orzo Pasta Salad is perfect for hot days and gatherings, packed with vibrant vegetables and a zesty dressing.
Ingredients
- 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
- 1.5 cups Corn, fresh or frozen
- 1 cup Tomatoes, diced
- 0.25 cup Basil, chopped
- 0.25 cup Green Onion, chopped
- to taste Parmesan Cheese, for serving
- 0.25 cup Olive Oil
- 1 Lemon, juiced and zested
- 2 teaspoon Italian Seasoning
- 1 tablespoon Dijon Mustard
- 3 cloves Garlic, minced
- to taste Salt and Pepper
Instructions
- Bring a medium pot of heavily salted water to a boil. Add the orzo and cook according to package instructions. Drain and set aside.
- In a large bowl, combine the diced bell peppers, onions, cucumbers, corn, tomatoes, basil, and green onions.
- Add the cooked orzo and gently toss everything together.
- In a small bowl, mix the olive oil, lemon juice, lemon zest, dijon mustard, garlic, and a sprinkle of salt and pepper until well combined.
- Taste and adjust seasoning if necessary.
- Pour the homemade dressing over the orzo salad.
- Toss until all the ingredients are evenly coated with the dressing.
- Serve immediately with a sprinkle of parmesan cheese on top or store in the fridge for up to four days for later enjoyment.
Notes
- Keep the orzo al dente for a pleasant texture.
- Use fresh lemon juice for the best flavor.
- Prepare ahead for better flavor as flavors meld beautifully over time.
- Customize ingredients based on seasonal availability.
Nutrition
Calories: 250kcalCarbohydrates: 32gProtein: 8gFat: 11gSaturated Fat: 2gSodium: 300mgFiber: 4gSugar: 3g
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