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Rainbow Orzo Salad

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Ingredients

Scale
  • 1 1/2 cups uncooked orzo pasta
  • 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)
  • 1/3 cup fresh basil (chopped)
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup olive oil
  • 3 tablespoon red wine vinegar
  • 2 tablespoon lemon juice (half a lemon)
  • 2 tablespoon Dijon mustard
  • 2 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Bring a large pot of water to a boil and sprinkle in a teaspoon of salt. Cook the orzo according to the package directions, until al dente. Make sure to stir the orzo every few minutes to prevent it from clumping. Drain the orzo in a colander and run cold water over it until cooled.
  2. While the orzo is cooking, whisk together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, garlic, oregano and salt/pepper in a jar or bowl and set aside until ready to use.
  3. In a large bowl, mix together the cooked orzo, finely chopped veggies and herbs and drizzle with the lemon herb dressing, mixing well until all combined. Season with additional salt and pepper, as needed.
  4. Serve immediately or cover and marinate for a few hours before serving or overnight. I highly recommend marinating as the pasta and veggies soak up the lemony dressing making the salad really flavorful. Serve and enjoy!

Find it online: https://www.rapidrecipes.blog/rainbow-orzo-salad-recipe/