Summer Orzo Pasta Salad
A vibrant and delicious orzo pasta salad loaded with fresh veggies and a zesty lemon dressing, perfect for picnics or a light lunch.
Ingredients
Pasta and Base Ingredients
- 1 cup orzo, uncooked You can use gluten-free orzo for a gluten-free option.
Vegetables
- 1 medium red bell pepper, diced
- 1 medium orange bell pepper, diced
- 1 small red onion, diced
- 1 cup cucumber, diced
- 1.5 cups corn, fresh or frozen
- 1 cup tomatoes, diced
- 1/4 cup basil, chopped Fresh basil works best.
- 1/4 cup green onion, chopped
Dressing
- 1/4 cup olive oil
- 1 whole lemon, juiced and zested For the best flavor, use fresh lemon.
- 2 tsp Italian seasoning
- 1 tbsp Dijon mustard
- 3 cloves garlic, minced
- to taste Salt and pepper
For Serving
- to taste Parmesan cheese Freshly grated, optional for serving.
Instructions
Preparation
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the Veggies: While the orzo is cooking, chop your vegetables into roughly the same size for even distribution in the salad.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice and zest, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper. Taste and adjust the seasoning as desired.
Combining
- In a large bowl, mix the cooled orzo with the diced vegetables, basil, and green onions. Drizzle the dressing over the salad and toss gently to combine.
Serving
- Transfer your orzo salad to a serving bowl or individual plates. Top with freshly grated Parmesan cheese.
Notes
Chill the salad for about 30 minutes before serving to allow flavors to meld. This salad can be made ahead for enhanced flavors.