Description
A vibrant and refreshing salad made with tender orzo and crunchy vegetables, perfect for summer gatherings and meal prep.
Ingredients
Scale
- 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
- 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 the orzo: Bring a medium pot of water to a boil and generously salt the water. Add the orzo and cook according to the package directions until al dente. Once cooked, drain and set aside to cool.
- Cut and combine the veggies: In a large mixing bowl, add the diced bell peppers, onions, cucumbers, corn, tomatoes, basil, and green onions. Toss to combine these vibrant ingredients.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, and a sprinkle of salt and pepper. Adjust seasoning to taste, ensuring a zesty balance with each tangy burst.
- Toss and serve: Pour the dressing over the orzo salad and gently toss to ensure every morsel is coated in the flavorful dressing. Serve immediately, topped with a generous sprinkle of Parmesan cheese for that creamy finish.
Notes
Make-ahead advice: Prepare the salad and dressing separately to keep it fresh for up to four days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg