Summer Orzo Pasta Salad
A vibrant and colorful salad featuring orzo pasta, fresh vegetables, and a zesty dressing, perfect for summer nights.
Ingredients
Pasta and Base Ingredients
- 1 cup orzo, uncooked Can be substituted with quinoa or farro.
- 1 medium red bell pepper, diced
- 1 medium orange bell pepper, diced
- 1 small red onion, diced
- 1 cup cucumber, diced
- 1.5 cups corn, fresh or frozen
- 1 cup tomatoes, diced
- 1/4 cup basil, chopped Fresh basil recommended.
- 1/4 cup green onion, chopped
- 1/4 cup Parmesan cheese, for serving Optional, can be excluded for a lighter version.
Dressing Ingredients
- 1/4 cup olive oil
- 1 whole lemon, juiced and zested
- 2 tsp Italian seasoning
- 1 tbsp Dijon mustard
- 3 cloves garlic, minced Adds depth of flavor.
Instructions
Preparation
- Bring a medium pot of water to a boil and heavily salt the water. Add in the orzo and cook according to the package directions. Drain, then set aside.
- In a large bowl, combine the diced bell peppers, onions, cucumbers, corn, tomatoes, basil, and green onions. Then, gently add in the cooked orzo and toss to combine.
Making the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, mustard, minced garlic, and a sprinkle of salt and pepper. Keep stirring until well combined.
Assembly
- Pour the dressing over the orzo salad and toss until all ingredients are well coated.
- Serve immediately with a sprinkle of Parmesan cheese on top.
Notes
Great for meal prep and storing leftovers. Keep in an airtight container in the fridge, and flavors improve after a day. Can be served cold or warmed up.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 34gProtein: 7gFat: 10gSaturated Fat: 2gSodium: 300mgFiber: 4gSugar: 3g
Tried this recipe?Let us know how it was!