Description
Bursting with a vibrant medley of colorful vegetables, this Rainbow Orzo Salad is a flavor-packed masterpiece that’s perfect for a light and refreshing meal or side dish.
Ingredients
– 1 cup uncooked orzo pasta
– 1 cup diced red bell pepper
– 1 cup diced yellow bell pepper
– 1 cup diced cucumber
– 1 cup halved cherry tomatoes
– 1/2 cup diced red onion
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh basil
– 3 tablespoons olive oil
– 2 tablespoons red wine vinegar
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– 1 garlic clove, minced
– Salt and pepper to taste
Instructions
1. – Cook the orzo pasta according to package instructions. Drain and rinse with cold water to cool completely.
2. – In a large bowl, combine the cooked and cooled orzo, diced bell peppers, cucumber, cherry tomatoes, red onion, parsley, and basil.
3. – In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
4. – Pour the dressing over the salad and toss gently to coat evenly.
5. – Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. – Serve chilled or at room temperature. Enjoy!
Notes
– For a heartier meal, you can add grilled chicken or shrimp to the salad.
– Substitute any fresh herbs you have on hand, such as mint or dill.
– This salad can be made a day in advance and stored in the refrigerator until ready to serve.
- Prep Time: 15
- Cook Time: 15
- Category: Main Courses
- Method: Stovetop
- Cuisine: American