Summer Orzo Pasta Salad
A vibrant and refreshing orzo pasta salad that’s perfect for summer picnics and quick weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-cook and cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
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 by bringing a pot of salted water to a boil and cooking the pasta according to package instructions (about 8-10 minutes).
- Prepare your vegetables by dicing the red and orange bell peppers, onion, cucumber, and tomatoes.
- Drain and rinse the orzo under cold water to stop the cooking process.
- Mix the cooled orzo with the diced vegetables, corn, basil, and green onions in a large bowl.
- Make the dressing by whisking together olive oil, lemon juice, lemon zest, Italian seasoning, Dijon mustard, minced garlic, and a pinch of salt and pepper.
- Combine everything by pouring the dressing over the salad and tossing gently.
- Chill the salad in the refrigerator for about 30 minutes before serving for the best flavor.
Notes
This salad is a great base for additional ingredients like grilled chicken, olives, or feta. Feel free to experiment with your favorite vegetables!
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: summer, pasta salad, orzo, vegetarian, fresh vegetables