Description
A vibrant and refreshing Rainbow Orzo Salad featuring colorful bell peppers, cherry tomatoes, cucumber, and fresh basil, tossed in a zesty lemon-Dijon dressing. Perfect as a light lunch or side dish, this salad is easy to prepare and serves four.
Ingredients
Scale
Pasta
- 1 1/2 cups orzo pasta
Vegetables and Herbs
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Prepare the orzo pasta according to the package instructions. Once cooked, drain and rinse it under cold water to stop the cooking process and cool the pasta.
- Combine Vegetables and Orzo: In a large mixing bowl, add the cooled orzo pasta along with the diced red and yellow bell peppers, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh basil. Gently toss to combine all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, and season with salt and pepper to taste until the dressing is smooth and well emulsified.
- Toss Salad with Dressing: Pour the prepared dressing over the orzo and vegetable mixture. Toss gently but thoroughly to ensure every bite is coated with the flavorful dressing.
- Chill and Serve: Refrigerate the salad for 20 to 30 minutes to allow the flavors to meld and serve chilled for the best taste and texture.
Notes
- For extra protein, consider adding grilled chicken, chickpeas, or feta cheese.
- Make this salad ahead of time; it tastes even better after sitting overnight.
- You can substitute lemon juice with white wine vinegar or red wine vinegar if preferred.
- Use gluten-free orzo pasta to make this recipe gluten-free.
- Adjust salt and pepper to your taste preferences.
