Description
A vibrant and refreshing salad with orzo pasta, loaded with colorful veggies and a zesty lemon dressing, perfect for summer picnics or weeknight dinners.
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 to taste
- 3 cloves garlic, minced
Instructions
- Cook orzo: Bring a medium pot of water to a boil and heavily salt the water. Add in the orzo and cook according to the package directions. Drain and set aside.
- Cut and add veggies to a bowl: In a large mixing bowl, add the diced red and orange bell peppers, red onion, cucumber, corn, tomatoes, basil, and green onions. Toss them together joyfully. Next, add in the cooked orzo and gently mix to combine.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, and a sprinkle of salt and pepper. Taste and adjust the seasoning if necessary.
- Dress the salad: Pour the dressing over the orzo salad and toss everything together until well coated in the fresh, zesty dressing.
- Serve and enjoy: Serve immediately with a sprinkle of Parmesan cheese on top, or store it in the fridge for up to 4 days—believe me, it tastes even better the next day!
Notes
This salad can be made ahead of time and stored in an airtight container in the fridge for up to 4 days for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg