Description
A vibrant and refreshing Rainbow Orzo Salad featuring colorful bell peppers, cherry tomatoes, cucumber, and fresh basil, tossed in a zesty lemon Dijon dressing. Perfect as a light lunch or a side dish for any meal.
Ingredients
Scale
Salad
- 1 1/2 cups orzo pasta
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook the orzo: Prepare the orzo pasta according to the package instructions. Once cooked, drain and rinse under cold water to cool the pasta and stop the cooking process.
- Combine vegetables and pasta: In a large mixing bowl, add the cooled orzo pasta along with the diced red and yellow bell peppers, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh basil.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until the mixture is smooth and emulsified.
- Toss the salad: Pour the prepared dressing over the orzo and vegetable mixture. Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
- Chill before serving: Refrigerate the salad for 20 to 30 minutes before serving to allow the flavors to meld and the salad to chill.
Notes
- Make sure to rinse the cooked orzo under cold water to cool it down and prevent it from clumping.
- You can customize the salad by adding other vegetables like olives or feta cheese for extra flavor.
- This salad is best served chilled and can be stored in the refrigerator for up to 2 days.
