Description
This Summer Orzo Pasta Salad is a light, fresh, and flavorful dish perfect for warm weather occasions. Tender orzo pasta is combined with crisp bell peppers, cucumbers, corn, tomatoes, and fresh herbs, all tossed in a zesty lemon vinaigrette. Ideal for picnics, barbecues, and outdoor celebrations, this salad can be served immediately or chilled for later enjoyment.
Ingredients
Orzo Salad
- 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
Lemon Vinaigrette
- 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 the orzo and cook according to the package directions until al dente. Drain the orzo thoroughly and set it aside to cool.
- Prepare Vegetables: While the orzo cooks, dice the red and orange bell peppers, red onion, cucumber, and tomatoes. Chop the basil and green onions as well. Combine all these vegetables and herbs in a large mixing bowl along with the cooked orzo.
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice and zest, Dijon mustard, minced garlic, Italian seasoning, and a pinch of salt and pepper. Adjust seasoning to taste, adding more salt or pepper as needed.
- Toss Salad: Pour the lemon vinaigrette over the orzo and vegetable mixture. Toss well to ensure everything is evenly coated in the dressing.
- Serve: Serve the salad immediately topped with freshly grated Parmesan cheese. Alternatively, refrigerate the salad in an airtight container for up to 4 days, allowing flavors to meld for an even tastier dish.
Notes
- Use fresh or frozen corn according to availability; if frozen, thaw and drain before adding.
- For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- This salad can be made a few hours ahead and stored in the fridge to enhance flavor development.
- Adjust the amount of garlic and lemon to suit your taste preferences.
- Serve chilled or at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
