Summer Orzo Pasta Salad: A Refreshing Side for Warm Weather Gatherings
By Isabella Quinn
Prep
10 min
Cook
10 min
Total
20 min
Servings
4
This Summer Orzo Pasta Salad makes a pretty, refreshing side dish for summer. Diced cucumbers, bell peppers, and other herbs are combined with orzo pasta and lemon vinaigrette. This side dish is perfect for potlucks and other events and can serve as a light summer lunch. Fresh summer vegetables are a key ingredient in this side dish. Serve with grilled chicken or other dishes, or enjoy as a light meal.
Ingredients
- •1 cup orzo (uncooked)
- •1 medium red bell pepper (diced)
- •1 medium orange bell pepper (diced)
- •1 small red onion (diced)
- •1 cup cucumber (diced)
- •1 ½ cups corn (fresh or frozen)
- •1 cup tomatoes (diced)
- •¼ cup basil (chopped)
- •¼ cup green onion (chopped)
- •parmesan cheese (for serving)
- •¼ cup olive oil
- •1 lemon juiced and zested
- •2 tsp italian seasoning
- •1 tbsp dijon mustard
- •salt (to taste)
- •pepper (to taste)
- •3 cloves garlic (minced)
Instructions
- 1
Bring a medium pot of water to a boil and heavily salt the water.
- 2
Add in the orzo and cook according to the package directions.
- 3
Drain and set aside.
- 4
Add the bell peppers, onions, cucumbers, corn, tomatoes, basil, and green onions to a large bowl.
- 5
Add in the cooked orzo and toss to combine.
- 6
Combine olive oil, lemon juice, lemon zest, mustard, garlic, and a sprinkle of salt and pepper in a small bowl.
- 7
Add more salt and pepper to taste.
- 8
Pour the dressing onto the orzo salad and toss to coat everything in the dressing.
- 9
Serve immediately with parmesan cheese on top or store in the fridge for up to 4 days.
Nutrition (per serving)
373
Calories
9g
Protein
16g
Fat
54g
Carbs
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