Refreshing Summer Orzo Pasta Salad
A vibrant and colorful salad made with orzo pasta, fresh vegetables, and a zesty lemon dressing, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- 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 ½ cups corn (fresh or frozen)
- 1 cup tomatoes (diced)
- ¼ cup basil (chopped)
- ¼ cup green onion (chopped)
- Parmesan cheese for serving
- ¼ 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: Boil salted water, add orzo, and cook for 8-10 minutes. Drain and rinse under cold water.
- Prepare the Veggies: Dice the bell peppers, onion, cucumber, and tomatoes into even pieces.
- Mix the Dressing: Whisk together olive oil, lemon juice, lemon zest, mustard, and Italian seasoning.
- Combine Everything: In a large bowl, mix the cooked orzo, diced vegetables, corn, basil, and green onions. Toss with dressing.
- Taste and Adjust: Sample your salad and adjust seasoning as needed.
- Chill in the Fridge: Cover and refrigerate for at least 30 minutes before serving.
Notes
This salad can be made ahead of time and tastes even better the next day. Great for picnics and barbecues.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
Keywords: summer salad, orzo recipe, pasta salad, Mediterranean diet, healthy side dish