Description
A vibrant and refreshing Rainbow Orzo Salad packed with colorful vegetables and a zesty lemon Dijon dressing, perfect for quick lunches or light dinners.
Ingredients
Scale
Pasta
- 1 1/2 cups orzo pasta
Vegetables
- 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: Cook the orzo pasta according to the package directions until al dente. Once cooked, drain the orzo and rinse it under cold water to stop the cooking process and cool the pasta.
- Combine Vegetables: In a large bowl, add the cooled orzo and combine it with the diced red and yellow bell peppers, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh basil. Mix gently to distribute the ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and seasoning with salt and pepper to taste until the dressing is emulsified and smooth.
- Toss Salad: Pour the prepared dressing over the orzo and vegetable mixture. Toss all ingredients together thoroughly until the salad is well coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate it for 20 to 30 minutes to allow the flavors to meld and the salad to chill. Serve cold or at room temperature as a light, colorful dish.
Notes
- For added protein, consider mixing in grilled chicken, chickpeas, or feta cheese.
- Ensure orzo is rinsed thoroughly with cold water to prevent sticking and to cool it quickly.
- The salad can be stored in an airtight container in the refrigerator for up to 2 days.
- Adjust the amount of lemon juice and Dijon mustard to suit your taste preference.
- To make it vegan, ensure the Dijon mustard contains no honey or animal products.
