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 a side dish, this salad is quick to prepare and full of fresh flavors.
Ingredients
Scale
Salad
- 1 1/2 cups orzo pasta
- 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: Bring a pot of salted water to a boil and cook the orzo pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Combine Vegetables and Pasta: In a large mixing bowl, add the cooled orzo 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 mix all ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well emulsified to create a tangy and flavorful dressing.
- Toss the Salad: Pour the dressing over the orzo and vegetable mixture. Toss thoroughly to ensure every ingredient is coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for 20-30 minutes to allow flavors to meld and serve chilled for the best taste experience.
Notes
- For added protein, consider adding grilled chicken or chickpeas.
- Use fresh lemon juice for a brighter, more natural flavor.
- Can be made a few hours in advance, just toss well before serving.
- Adjust seasoning with more salt, pepper, or lemon juice to taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
