Description
This vibrant salad is a love letter to summer—bright, crisp, and full of flavor. It reminds me of my aunt’s backyard gatherings, where the table was always colorful, and laughter echoed well past sunset. This dish brings that joy to your plate in every bite. Share it with friends, bring it to a picnic, or savor it solo—it’s sunshine in a bowl.
Ingredients
For the Orzo Salad:
1½ 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)
⅓ cup fresh basil, chopped
¼ cup fresh parsley, chopped
For the Lemon Herb Dressing:
¼ cup olive oil
3 tbsp red wine vinegar
2 tbsp lemon juice (about half a lemon)
2 tbsp Dijon mustard
2 garlic cloves, minced
1 tsp dried oregano
1 tsp kosher salt
½ tsp ground black pepper
Instructions
Cook orzo in salted water according to package instructions. Drain and let cool.
In a large bowl, combine chopped veggies, corn, basil, and parsley.
In a small jar, whisk together all dressing ingredients until well mixed.
Add the cooled orzo to the bowl of veggies. Pour in the dressing and toss to coat evenly.
Chill for 15–30 minutes before serving for best flavor.
Notes
It’s a simple dish with a big heart—perfect for potlucks, weekday lunches, or a burst of color on your dinner table.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 280 per serving
- Sugar: 4g per serving
- Sodium: 480mg per serving
- Fat: 14g per serving
- Carbohydrates: 34g per serving
- Fiber: 3g per serving
- Protein: 6g per serving