A delicious and vibrant orzo salad packed with fresh vegetables and herbs, perfect for any occasion.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:9 minutes
Total Time:24 minutes
Yield:4 servings 1x
Category:Salad
Method:Boiling, Mixing
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
1 ½ cups orzo pasta, uncooked
1 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
⅓ cup fresh basil, chopped
¼ cup fresh parsley, chopped
¼ cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, which usually takes about 7-9 minutes. Stir occasionally to prevent sticking, then drain and rinse under cold water to cool.
While the orzo cooks, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper in a jar or bowl until the mixture is emulsified. Set this dressing aside.
Finely chop the red bell pepper, orange bell pepper, English cucumber, red onion, and fresh herbs (basil and parsley).
In a large bowl, mix the cooled orzo, chopped vegetables, and herbs. Drizzle the dressing over everything and toss thoroughly to coat all the ingredients evenly.
Taste and season with additional salt and pepper if needed. Serve immediately or cover and refrigerate for a few hours or overnight to let the flavors meld. Reserve some dressing to refresh the salad before serving if refrigerated.
Notes
Perfect Pasta: Always salt your boiling water for enhanced flavor.
Chop with Care: Finely chop your veggies for a harmonious texture.
Marinate for Flavor: Allow the salad to marinate for deeper flavor.
Dressing Adjustments: Adjust Dijon mustard to preference.
Freshness Matters: Add fresh herbs just before serving.