Description
A vibrant and refreshing Rainbow Orzo Salad packed with colorful vegetables and a tangy, flavorful dressing. This quick and easy salad features tender orzo pasta combined with sweet corn, peas, cabbage, cucumber, carrot, bell pepper, cherry tomatoes, and a zesty lemon-mustard dressing, perfect for a light lunch or a side dish.
Ingredients
Salad
- 1.5 cups uncooked orzo (around 250 grams)
- 1 cup cooked sweet corn kernels
- 1 cup cooked green peas
- 1 cup finely chopped red cabbage
- 1 cup finely chopped cucumber (use Persian or English cucumber)
- ½ cup finely chopped carrot
- 1 cup finely chopped red bell pepper
- 1 cup quartered cherry tomatoes
- 1 small red onion (finely chopped)
Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice (adjust to taste)
- 2 tablespoons dijon mustard
- 2 garlic cloves (minced)
- 2 teaspoons dried oregano
- ½ teaspoon red pepper flakes (adjust to taste)
- ¼ teaspoon ground black pepper (adjust to taste)
- Salt to taste
- ¼ cup finely chopped cilantro or parsley
Instructions
- Prepare the dressing: In a bowl, whisk together extra virgin olive oil, fresh lemon juice, dijon mustard, minced garlic, dried oregano, red pepper flakes, ground black pepper, and salt until well combined and emulsified.
- Cook the orzo: Bring a pot of salted water to a boil, then add the orzo and cook according to package instructions until al dente. Drain and transfer the orzo to a large mixing bowl to cool slightly.
- Add vegetables: Add the cooked sweet corn kernels, cooked green peas, finely chopped red cabbage, cucumber, carrot, red bell pepper, quartered cherry tomatoes, and finely chopped red onion to the bowl with the orzo.
- Combine and toss: Pour the prepared salad dressing over the orzo and vegetables. Gently toss everything together until the salad is well coated with the dressing. Taste and adjust seasoning as needed, adding more salt or lemon juice if desired.
- Finish and serve: Sprinkle the finely chopped cilantro or parsley over the salad and give it one last gentle toss. Serve immediately or refrigerate for up to 2 hours for flavors to meld before serving.
Notes
- Cooking orzo slightly al dente prevents the salad from becoming mushy when mixed with dressing.
- Use fresh and crisp vegetables for better texture and flavor contrast.
- Adjust the level of red pepper flakes to control the heat intensity.
- This salad can be served chilled or at room temperature.
- For added protein, consider topping with grilled chicken or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean