Summer Orzo Pasta Salad
This vibrant and fresh Summer Orzo Pasta Salad is a perfect blend of colorful vegetables and delightful flavors, ideal for summer gatherings.
Ingredients
Pasta and Vegetables
- 1 cup Orzo Cook until al dente.
- 1 each Red Bell Pepper, diced
- 1 each Orange Bell Pepper, diced
- 1/2 each Red Onion, diced Soak in water for milder flavor if desired.
- 1 each Cucumber, diced Use English cucumbers if possible.
- 1 cup Corn (fresh or canned) Fresh is best.
- 1 cup Tomatoes, halved Cherry or grape tomatoes work well.
- 1/4 cup Basil, chopped Fresh for the best flavor.
- 2 each Green Onions, sliced
- 1/2 cup Parmesan Cheese, grated Add just before serving.
Dressing
- 1/4 cup Olive Oil
- 2 tablespoons Lemon Juice
- 1 teaspoon Lemon Zest
- 2 cloves Minced Garlic
- 1 tablespoon Dijon Mustard
- 1 teaspoon Italian Seasoning
- 1 to taste Salt
- 1 to taste Pepper
Instructions
Preparation
- Boil salted water. Cook the orzo for 8-10 minutes until al dente. Drain and cool.
- Dice the red and orange peppers, onion, cucumber, and halve the tomatoes. Combine in a large bowl with corn, basil, and green onions.
- Whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and pepper in a small bowl.
Assembly
- Pour dressing over the orzo and veggie mix. Toss well to combine.
- Serve immediately or chill for one hour. Add Parmesan just before serving.
Notes
This salad is great for make-ahead meals. Store in an airtight container in the fridge for up to 3 days. The orzo may absorb more dressing over time, so prepare extra if needed. Avoid freezing due to the Parmesan cheese.