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Rainbow Orzo Salad

URL: https://www.eatyourselfskinny.com/rainbow-orzo-salad/

Ingredients

The salad

  • 1½ cups uncooked orzo pasta
  • 1 teaspoon salt
  • 1 each red bell pepper, finely chopped
  • 1 each orange bell pepper, finely chopped
  • 1 each English cucumber, finely chopped
  • 1 small red onion, finely chopped
  • 1 cup corn, fresh or frozen
  • ⅓ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped

Lemon Herb Dressing

  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice, from half a lemon
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Instructions

  1. Boil water in a large pot and add salt, then cook the orzo until al dente, stirring occasionally.
  2. Drain the orzo and rinse it with cold water until cooled.
  3. Whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper to make the dressing.
  4. In a large bowl, combine the cooked orzo, chopped veggies, and herbs, then drizzle with the dressing and mix well.
  5. Serve immediately or marinate in the fridge for a few hours or overnight for enhanced flavor.

Nutrition Facts (estimated)

Servings
8
Calories
250
Total fat
7.1g
Total carbohydrates
8.2g
Total protein
1.2g
Sodium
308.9mg
Cholesterol
0mg

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