Vegetable Orzo Salad
User Reviews
5
Vegetable Orzo Salad
Description
Vegetable Orzo Salad brings together cooked orzo pasta with a variety of fresh vegetables including cucumber, grape tomatoes, grilled or cooked corn kernels, diced bell pepper, red onion, flat-leaf parsley, and diced jalapeño for a slight heat. The orzo provides a tender, slightly chewy base, while the vegetables add freshness and crunch.
The dressing is a simple combination of olive oil, lemon juice, minced garlic, salt, and black pepper, which coats the salad with a tangy, savory note. After mixing, the salad is chilled to meld flavors and maintain crispness.
This salad pairs well with grilled meats, seafood, or can be served as a light vegetarian dish on its own. Its fresh ingredients and citrus dressing make it especially suitable for warm weather meals or potlucks.
Chilling the salad allows the flavors to blend but may cause the orzo to absorb some dressing. Additional olive oil or lemon juice can be added before serving to refresh the texture and tang.
Ingredients
- 8 ounces orzo pasta
- 1 cup cucumber hothouse, diced
- 1 cup grape tomato diced
- 1 cup corn kernels about 3 ears, cooked or grilled, fresh
- 1 cup bell pepper any color, diced
- 3/4 /4 cup red onion diced
- 1/2 /2 cup flat leaf parsley chopped
- 1 jalapeño seeded and diced
DRESSING:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic minced
- 1 teaspoon salt
- black pepper to taste
Instructions
- In a large pot of salted water, cook the orzo according to package directions. Cool.
- In a large bowl combine all of the ingredients except the dressing. In a small bowl, whisk together the dressing ingredients and pour over the salad and toss well. Chill until serving.
Notes
- Refrigerate the salad before serving to allow flavors to meld and maintain crispness.
- If the orzo absorbs too much dressing during chilling, stir in extra olive oil or lemon juice to brighten the salad before serving.
User Reviews
Overall Rating
5
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