Description
This vibrant and refreshing Orzo Salad is a perfect blend of tender pasta, crisp vegetables, and a zesty lemon herb dressing. Easy to prepare and bursting with bright flavors, it’s an ideal light lunch, picnic dish, or side salad for any occasion.
Ingredients
Scale
Pasta
- 1 1/2 cups orzo pasta, uncooked
- 1 teaspoon salt (for boiling water)
Vegetables & Herbs
- 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
- 1/3 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook until al dente, about 7-9 minutes, stirring occasionally to prevent sticking. Drain and rinse under cold water to cool the pasta completely.
- Prepare the Dressing: While the orzo cooks, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, and ground black pepper in a jar or bowl. Whisk thoroughly until the dressing is emulsified.
- Chop the Vegetables and Herbs: Finely chop the red and orange bell peppers, English cucumber, red onion, and fresh basil and parsley. Smaller, uniform pieces enhance the salad’s texture and presentation.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo, chopped vegetables, and herbs. Drizzle the lemon herb dressing over and toss thoroughly to evenly coat all ingredients with the dressing.
- Season and Serve: Taste the salad and adjust seasoning with additional salt and pepper if desired. Serve immediately for a fresh taste or refrigerate for a few hours or overnight to allow flavors to meld. Reserve some dressing if refrigerating, to refresh the salad before serving.
Notes
- Use cold water to rinse the orzo after cooking to stop the cooking process and prevent stickiness.
- You can substitute frozen corn with fresh corn when available for a sweeter flavor.
- Salad can be made a day ahead; keep covered and refrigerated.
- Adjust herb quantities based on preference for a milder or more intense herb flavor.
- For a vegan version, ensure the Dijon mustard does not contain honey or animal products.
