Description
A vibrant, colorful dish bursting with flavor and freshness, perfect for summer gatherings.
Ingredients
- 1 cup uncooked orzo
- 1 medium red bell pepper, diced
- 1 medium orange bell pepper, diced
- 1 small red onion, diced
- 1 cup cucumber, diced
- 1 1/2 cups corn, fresh or frozen
- 1 cup tomatoes, diced
- 1/4 cup basil, chopped
- 1/4 cup green onion, chopped
- Parmesan cheese, for serving
- 1/4 cup olive oil
- Juice and zest of 1 lemon
- 2 teaspoons Italian seasoning
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- 3 cloves garlic, minced
Instructions
- Cook the orzo: Bring a medium pot of water to a boil, salt it generously, and add the orzo. Cook until al dente according to package instructions, then drain and cool slightly.
- Cut/Add Veggies to Bowl: Chop the bell peppers, onions, cucumbers, corn, tomatoes, basil, and green onions. Toss them into a large bowl and then gently add the cooked orzo.
- Make the dressing: Whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper in a small bowl until smooth.
- Coat the salad: Pour the dressing over the salad and toss gently to combine everything.
- Serve: Enjoy immediately, topped with Parmesan cheese. For leftovers, store in an airtight container in the fridge for up to four days.
Notes
Try to use fresh ingredients for the best flavor. Leftovers can be enjoyed cold; just revive with a little extra dressing if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Italian