Rainbow Orzo Salad – Vibrant Veggie & Flavorful Dish
Brighten your plate and your palate with this stunning Rainbow Orzo Salad! Packed with colorful vegetables and a zesty lemon herb dressing, it’s a delightful dish that’s as beautiful to look at as it is delicious to eat. Perfect for a light lunch, vibrant side, or a potluck showstopper that everyone will adore.
Ingredients
- 1 cup (170g) uncooked orzo pasta
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 1/2 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup finely diced red onion
- 1/2 cup chopped fresh parsley
- For the Lemon Herb Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- Optional Garnish:
- 1/4 cup crumbled feta cheese
Instructions
- Cook the orzo pasta according to package directions in salted water until al dente. Drain well, rinse with cold water to stop cooking and cool it down, then drain thoroughly again. Transfer the cooled orzo to a large mixing bowl.
- While the orzo cooks, prepare your vegetables: dice the red bell pepper, orange bell pepper, cucumber, and red onion. Halve the cherry tomatoes. Add all the prepared vegetables and chopped fresh parsley to the bowl with the cooled orzo.
- Prepare the Lemon Herb Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, dried oregano, dried basil, salt, and black pepper until well combined.
- Pour the vinaigrette over the orzo and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
- Taste the salad and adjust seasonings if necessary. For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Serve chilled, garnished with crumbled feta cheese if desired.
