Description
A colorful and refreshing Rainbow Orzo Salad with vibrant vegetables and a zesty dressing.
Ingredients
Scale
- 1 1/2 cups uncooked orzo pasta
- 11/2 teaspoon salt
- 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
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 11/2 teaspoon dried oregano
- 11/2 teaspoon kosher salt
- 1/21/2 teaspoon ground black pepper
Instructions
- Cook & Drain Orzo: Start by cooking the orzo in salted boiling water until it is just al dente, about 8-10 minutes. Check for texture; it should be tender but firm. Drain the orzo and rinse it with cold water immediately to stop the cooking and prevent mushiness. Avoid leaving it in the hot pot too long to prevent clumping.
- Chop & Prepare Veggies: Chop the red bell pepper, orange bell pepper, cucumber, and red onion into small bite-sized pieces. The vibrant colors and fresh scents will enhance your cooking experience. Finely chopped pieces not only look appealing but also help them marinate well.
- Mix Dressing Together: In a jar or bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper until combined. The mixture should be emulsified and fragrant before proceeding. A thicker dressing will coat the orzo better, so ensure it is not too thin.
- Combine Everything in Bowl: In a large bowl, toss the cooled orzo with the chopped veggies and the dressing. Aim for a colorful and refreshing mix. Ensure to mix carefully; over-mixing can lead to mushy orzo and soggy vegetables.
- Chill & Marinate Salad: Cover the bowl and chill the salad for at least 60 minutes. This allows the flavors to meld beautifully. For deeper flavors, consider chilling it overnight. Remember to reserve some dressing to add just before serving to keep the salad fresh.
Notes
- Store leftovers in a sealed, airtight container in the refrigerator for up to 3 to 4 days.
- Make sure to finely chop the veggies for better presentation and texture. If the orzo is mushy, ensure it was cooked al dente and rinsed with cold water to maintain texture. If the salad appears dry after refrigeration, add the reserved dressing just before serving.
- This salad is best served cold and does not require reheating.
- Pair this salad with grilled chicken or fish for a complete meal. It also makes a great light lunch on its own. For added flavor, consider topping it with feta cheese if desired.
- You can mix in chopped spinach or kale for additional greens. Olives can be included for a briny flavor, or top with nuts for added crunch.
- Select fresh vegetables for the best flavor and texture. If you need to substitute the orzo, consider using any small pasta, quinoa, rice, or farro. Fresh herbs can be swapped out for other herbs of your choice for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2.8g
- Sodium: 308.9mg
- Fat: 7.1g
- Saturated Fat: 1.1g
- Unsaturated Fat: 5.9g
- Trans Fat: 0g
- Carbohydrates: 38.2g
- Fiber: 1.4g
- Protein: 1.2g
- Cholesterol: null