Summer Orzo Pasta Salad
This vibrant Summer Orzo Pasta Salad is colorful, fresh, and bursting with flavors, making it the perfect dish for warm weather gatherings.
Ingredients
Main Ingredients
- 1 cup Orzo
- 1 each Red Bell Pepper, diced
- 1 each Orange Bell Pepper, diced
- 1 each Red Onion, diced
- 1 each Cucumber, diced
- 1 cup Corn (fresh or canned)
- 1 cup Tomatoes, halved
- 1/4 cup Basil, chopped
- 1/4 cup Green Onions, sliced
- 1/2 cup Parmesan Cheese, grated Optional for a dairy-free version
Dressing
- 1/3 cup Olive Oil Extra virgin recommended
- 2 tablespoons Lemon Juice
- 1 teaspoon Lemon Zest
- 2 cloves Minced Garlic
- 1 teaspoon Dijon Mustard
- 1 teaspoon Italian Seasoning
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Boil salted water and cook the orzo for 8-10 minutes until al dente. Drain and cool.
- Dice the red and orange bell peppers, onion, cucumber, and tomatoes. Combine with corn, basil, and green onions in a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and pepper until well combined.
Combining
- Pour the dressing over the orzo and vegetable mixture. Toss well to combine.
- Serve immediately or chill for one hour. Finish with Parmesan just before serving.
Notes
This salad is best enjoyed cold and can be paired with grilled meats. It stores well in the fridge for about 3 days.