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 for a light lunch or a side dish, this easy-to-make pasta salad is both flavorful and visually appealing.
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 Orzo: Prepare the orzo pasta according to the package directions. Once cooked, drain the pasta thoroughly and rinse it with cold water to stop the cooking process and cool the orzo for the salad.
- Combine Vegetables: In a large mixing bowl, add the cooled orzo and mix in the diced red and yellow bell peppers, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh basil to create a colorful base for the salad.
- Prepare Dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, Dijon mustard, salt, and pepper until the mixture is emulsified and smooth to evenly coat the salad.
- Toss Salad: Pour the prepared dressing over the orzo and vegetables. Toss gently but thoroughly to ensure all ingredients are well coated with the tangy dressing, allowing the flavors to meld.
- Chill and Serve: Transfer the salad to the refrigerator and chill for 20 to 30 minutes before serving. This step enhances the flavor and makes it a refreshing dish, ideal for warm days or as a side to grilled meals.
Notes
- Rinsing the orzo with cold water after cooking prevents it from becoming sticky and helps cool the salad quickly.
- You can add crumbled feta cheese or toasted pine nuts for extra texture and flavor.
- This salad holds well for up to 2 days refrigerated, making it a great make-ahead option.
- For a gluten-free version, substitute orzo with a gluten-free pasta alternative like rice or quinoa pasta.
