Summer Orzo Pasta Salad
A colorful and vibrant salad featuring al dente orzo, fresh vegetables, and a zesty dressing, perfect for summer gatherings.
Ingredients
Pasta and Base Ingredients
- 2 cups Orzo Cooked until al dente
- 1 cup Red Bell Pepper, diced For sweetness and crunch
- 1 cup Orange Bell Pepper, diced For sweetness and color
- 1 small Red Onion, diced Soak in water for a milder flavor if desired
- 1 cup Cucumber, diced For a refreshing taste
- 1 cup Corn (fresh or canned) Adds sweetness and texture
- 1 cup Tomatoes, halved Cherry or grape tomatoes are ideal
- 1/2 cup Fresh Basil, chopped For flavor and aroma
- 1/4 cup Green Onions, sliced Adds color and mild flavor
- 1/2 cup Parmesan Cheese, grated For a creamy touch
Dressing Ingredients
- 1/4 cup Olive Oil Base for the dressing
- 2 tablespoons Lemon Juice For acidity
- 1 tablespoon Lemon Zest For brightness and flavor
- 2 cloves Minced Garlic Adds depth to the dressing
- 1 teaspoon Dijon Mustard For a tangy kick
- Salt to taste Salt Enhances overall flavor
- Pepper to taste Pepper Adds seasoning
Instructions
Cooking Orzo
- Boil salted water in a large pot and cook the orzo for 8-10 minutes until al dente. Drain and let it cool.
Preparing Vegetables
- Dice the red and orange bell peppers, onion, cucumber, and halve the tomatoes. Combine with corn, basil, and green onions in a large bowl.
Making the Dressing
- Whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and pepper in a small bowl.
Combining Salad
- Pour the dressing over the orzo and vegetable mixture. Toss well to combine.
Serving
- Serve immediately or chill for one hour. Finish with Parmesan just before serving.
Notes
This salad is better when made ahead of time as the flavors meld beautifully. Store leftovers in an airtight container for up to 3 days.