Rainbow Orzo Salad
Recipe
INGREDIENTS
1 1/2 cups uncooked orzo pasta
1 tsp 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
For the Lemon Herb Dressing
1/4 cup olive oil
3 tbsp red wine vinegar
2 tbsp lemon juice, about half a lemon
2 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp ground black pepper
INSTRUCTIONS
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 set aside until ready to use.
Image Source: eatyourselfskinny.com/rainbow-orzo-salad/
3. In a large 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. I highly recommend marinating as the pasta and veggies soak up the lemony dressing making the salad really flavorful. Serve and enjoy!