Summer Orzo Pasta Salad
A vibrant and refreshing orzo pasta salad perfect for summer gatherings, featuring colorful vegetables and a tangy dressing.
Ingredients
Pasta and Vegetables
- 1 cup orzo, uncooked Use whole wheat or regular orzo
- 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
- 0.25 cup basil, chopped Fresh basil preferred
- 0.25 cup green onion, chopped
Dressing
- 0.25 cup olive oil
- 1 large lemon, juiced and zested
- 2 tsp Italian seasoning
- 1 tbsp Dijon mustard
- 3 cloves garlic, minced
- to taste Salt and pepper
For Serving
- to taste Parmesan cheese Grated or shaved, for topping
Instructions
Preparation
- Bring a pot of salted water to a boil, add the orzo, and cook according to package instructions until al dente. Drain and rinse under cold water to halt the cooking process.
- In a bowl, whisk together the olive oil, lemon juice and zest, Italian seasoning, Dijon mustard, minced garlic, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooked orzo, diced bell peppers, red onion, cucumber, corn, tomatoes, basil, and green onion.
- Pour the dressing over the salad and toss gently until all ingredients are well coated.
- Taste the salad for seasoning, adding more salt, pepper, or lemon juice as desired.
- Let the salad rest in the refrigerator for at least 30 minutes to allow flavors to meld together.
- Just before serving, sprinkle with Parmesan cheese for an extra layer of flavor.
Notes
Use seasonal vegetables for best flavor. Customize with your favorite proteins or additional veggies. Allowing the salad to chill enhances its flavor.