Summer Orzo Pasta Salad: A Refreshing Side for Warm Weather Gatherings
By Isabella Quinn
This Summer Orzo Pasta Salad is a vibrant and refreshing dish that shines in warm weather. Tender orzo pasta is combined with crisp cucumbers, sweet bell peppers, and fresh herbs, all coated in a zesty lemon vinaigrette. It's perfect for potlucks, picnics, or a simple summer lunch, showcasing the best of seasonal produce. Serve it alongside grilled chicken or enjoy it on its own for 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)
- •1.5 cups corn (fresh or frozen)
- •1 cup tomatoes (diced)
- •0.25 cup basil (chopped)
- •0.25 cup green onion (chopped)
- •parmesan cheese (for serving)
- •0.25 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)
Calories
373
Protein
9g
Fat
16g
Carbs
54g
