Description
A vibrant and refreshing summer side dish, this Rainbow Orzo Salad is packed with colorful vegetables, fresh herbs, and tender orzo pasta. Tossed in a bright lemon herb dressing, it comes together quickly and delivers big flavor with minimal effort.
Ingredients
For the Orzo Salad:
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1 ½ cups uncooked orzo pasta
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1 teaspoon salt (for boiling water)
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1 red bell pepper, finely chopped
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1 orange bell pepper, finely chopped
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1 English cucumber, finely chopped
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1 small red onion, finely chopped
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1 cup corn (fresh or thawed from frozen)
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⅓ cup fresh basil, chopped
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¼ cup fresh parsley, chopped
For the Lemon Herb Dressing:
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¼ cup olive oil
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3 tablespoons red wine vinegar
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2 tablespoons fresh lemon juice (about ½ a lemon)
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2 tablespoons Dijon mustard
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2 garlic cloves, minced
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1 teaspoon dried oregano
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1 teaspoon kosher salt
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½ teaspoon ground black pepper
Instructions
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Cook the Orzo:
Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, stirring occasionally to prevent sticking. Drain and rinse under cold water until cooled completely. -
Prepare the Dressing:
While the orzo cooks, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper in a small bowl or jar. Set aside. -
Assemble the Salad:
In a large mixing bowl, combine the cooled orzo with the chopped bell peppers, cucumber, red onion, corn, basil, and parsley. Drizzle the lemon herb dressing over the salad and toss until everything is evenly coated.
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Chill and Serve:
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or cover and refrigerate for a few hours or overnight to allow the flavors to meld. The longer it sits, the more flavorful it becomes.
Notes
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Make-Ahead Friendly: This salad is even better after a few hours in the fridge. Prepare it up to a day in advance to allow the flavors to deepen.
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Serving Suggestions: Great as a side dish for grilled meats, seafood, or veggie burgers. It also works beautifully as a light vegetarian lunch on its own.
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Add-Ins: For extra protein or richness, try adding crumbled feta cheese, chickpeas, grilled chicken, or kalamata olives.
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Gluten-Free Option: Substitute orzo with a gluten-free short pasta like corn pasta or quinoa.
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Dressing Tip: Give the dressing a good shake or whisk before pouring over the salad to ensure it’s fully emulsified.
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Storing Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.
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Vegetable Swaps: Use cherry tomatoes, shredded carrots, or green onions depending on what you have on hand.