Description
A vibrant and fresh salad filled with orzo, crisp vegetables, and a zesty dressing, perfect for picnics and potlucks.
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 in the orzo and cook according to package directions. Once cooked, drain and set aside to cool.
- Cut and add veggies to bowl: In a large mixing bowl, combine the diced red and orange bell peppers, red onion, cucumber, corn, tomatoes, basil, and green onions. Gently mix in the cooled orzo and toss to combine the colorful ingredients.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, and a sprinkle of salt and pepper. Taste and adjust seasoning as needed.
- Dress the salad: Pour the dressing over the orzo salad, tossing everything together until evenly coated with the lovely lemony mixture.
- Serve: Enjoy immediately with a generous sprinkle of Parmesan cheese on top, or tuck it away in the fridge for later!
Notes
This salad is perfect for meal prep and stays fresh for up to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 248
- Sugar: 3g
- Sodium: 225mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg