Orzo Rainbow Salad

This Rainbow Orzo Salad makes the reliable summer side dish! Loaded with colorful veggies, fresh herbs and tender orzo pasta, all tossed together with a satisfying lemon herb dressing and easily made in just minutes!

If you are looking for a fresh and straightforward summer side dish, then look no further! This Rainbow Orzo Salad is full of colorful veggies, fresh herbs, and tender orzo pasta all tossed in the most satisfying lemon herb dressing! This orzo pasta salad is one of the absolute favorite go-to dishes in the warmer months and is one A cook keep making for a crowd. The veggies add such a nice crunc

This entire meal can easily be made in under 30 minutes and the most time consuming part is honestly all of the chopping. A cook really like to finely chop all the veggies as A cook think it makes the salad look so much better. This recipe uses so much satisfying summer produce and is easily customizable to your liking.

What goes in

• 1 1/2 cups uncooked orzo pasta
• 1 teaspoon salt
• 1 red bell pepper, finely chopped
• 1 orange bell pepper, finely chopped
• 1 english cucumber, finely chopped
• 1 small red onion, finely chopped
• 1 cup corn, fresh or frozen
• 1/3 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 3 tablespoon red wine vinegar
• 2 tablespoon lemon juice, half a lemon
• 2 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

How it comes together

1. Bring a large pot of water to a boil and sprinkle in a teaspoon of salt. Cook the orzo according to the package directions, until al dente. Make sure to stir the orzo every few minutes to prevent it from clumping. Drain the orzo in a colander and run cold water over it until cooled.
2. While the orzo is cooking, whisk together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, garlic, oregano and salt/pepper in a jar or bowl and hold nearby until ready to use.
3. Use a wide bowl, mix together the cooked orzo, finely chopped veggies and herbs and drizzle with the lemon herb dressing, mixing well until all combined. Season with additional salt and pepper, as needed.
4. Serve immediately or cover and marinate for a few hours before serving or overnight. A cook highly recommend marinating as the pasta and veggies soak up the lemony dressing making the salad really flavorful. Serve and enjoy!