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–+ servings
Orzo pasta salad in a dark bowl on a dark surface.
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5 from 1 vote

Orzo Pasta Salad Recipe

This Orzo Pasta Salad is fresh, bright, crunchy, and packed with fresh vegetables. It's a perfect side dish or even a light lunch.
Prep Time15 minutes
Cook Time10 minutes
Course: pasta, Salad, Side Dish
Cuisine: American
Keyword: fresh herb vinaigrette, orzo pasta salad, pasta salad, rainbow orzo salad
Servings: 8
Calories: 221kcal
Author: Leigh Harris

Ingredients

Lemon Herb Vinaigrette

  • 5 tbsp Extra virgin olive oil
  • 3 tbsp White wine vinegar
  • 2 tbsp Lemon juice
  • 2 tbsp Dijon mustard
  • 2 cloves Garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper

Orzo Pasta Salad

  • 1 1/2 cups Orzo pasta uncooked
  • 1 cup Orange bell pepper finely diced
  • 1 cup Red bell pepper finely diced
  • 1 1/2 cups Mini cucumbers finely diced (2-3 mini cucs)
  • 1/2 cup Red onion finely diced
  • 1 cup Fresh corn or frozen (1 large ear of corn) uncooked
  • 1/3 cup Italian flat-leaf parsley chopped
  • 1/3 cup Fresh basil chopped

Instructions

  • In a small bowl or jar whisk together the herb dressing and set aside for the flavors to combine.
    5 tbsp Extra virgin olive oil, 3 tbsp White wine vinegar, 2 tbsp Lemon juice, 2 tbsp Dijon mustard, 2 cloves Garlic, 1 tsp Italian seasoning, 1 tsp Kosher salt, 1/2 tsp Black pepper
  • Cook the orzo according to the package instructions in well-salted water until al dente. Drain into a colander and rinse in cold water until cool.
    1 1/2 cups Orzo pasta
  • In a large bowl mix together the cooled orzo, diced peppers, cucumbers, onion, corn, basil, and parsley. Drizzle and stir the dressing into the salad until well combined.
    1 cup Orange bell pepper, 1 cup Red bell pepper, 1 1/2 cups Mini cucumbers, 1/2 cup Red onion, 1 cup Fresh corn, 1/3 cup Italian flat-leaf parsley, 1/3 cup Fresh basil
  • Serve immediately or cover and refrigerate for a few hours up to a day ahead.

Notes

If making this salad ahead reserve part of the dressing(about 1/3 cup)to mix in just before serving. This salad is best when allowed to marinate for a few hours but the pasta will dry out a little as it sits.
Store in an airtight container in the refrigerator for 3-4 days.

Nutrition

Calories: 221kcal | Carbohydrates: 29g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Sodium: 341mg | Potassium: 275mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1490IU | Vitamin C: 56mg | Calcium: 29mg | Iron: 1mg