Print

Rainbow Orzo Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 6 reviews

This vibrant Rainbow Orzo Salad is a refreshing and colorful dish perfect for any occasion. Packed with finely chopped bell peppers, cucumber, red onion, fresh herbs, and dressed with a zesty lemon herb vinaigrette, it’s a light, healthy, and flavorful salad that comes together quickly and can be served immediately or after marinating for enhanced taste.

Ingredients

Salad

  • 1 1/2 cups uncooked orzo pasta
  • 1 teaspoon salt (for cooking pasta)
  • 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

Dressing

  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice (from half a lemon)
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Cook the Orzo: Bring a large pot of water to a boil and add 1 teaspoon of salt. Stir the orzo occasionally as it cooks according to package instructions until al dente. Drain the orzo in a colander and rinse under cold water to cool and stop the cooking process.
  2. Prepare the Dressing: While the orzo is cooking, whisk together olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, and black pepper in a bowl or jar. Set aside to allow the flavors to meld.
  3. Combine Salad Ingredients: In a large mixing bowl, combine the cooled orzo, finely chopped red and orange bell peppers, cucumber, red onion, corn, basil, and parsley. Drizzle the lemon herb dressing over the salad and toss well until all ingredients are evenly coated.
  4. Serve or Marinate: Serve the salad immediately for a fresh taste or cover and refrigerate for a few hours or overnight. Marinating enhances the flavor as the orzo and vegetables absorb the tangy dressing, making the salad more vibrant and delicious. Enjoy cold or at room temperature.

Notes

  • For best flavor, allow the salad to marinate for at least 1 hour before serving.
  • You can substitute fresh herbs with dried herbs if fresh ones are unavailable, though fresh are preferred.
  • Adjust salt and pepper to taste depending on your preference.
  • Use fresh corn when in season or thaw frozen corn; both work well.
  • This salad keeps well refrigerated for up to 3 days.

Find it online: https://cookedbysarah.com/rainbow-orzo-salad-recipe/