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Rainbow Orzo Salad

PREP 10 minutes
COOK 10 minutes
TOTAL 1 hour 20 minutes
Yield 8 servings
Created by: Charlene Carey
Vibrant Rainbow Orzo Salad
This colorful Rainbow Orzo Salad is a refreshing delight, packed with vibrant veggies and a tangy dressing.
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Course: Salad

Equipment

  • Large pot
  • Colander
  • bowl
  • Whisk

Ingredients

  • 1 ½ cups uncooked orzo pasta (150g)
  • 1 teaspoon salt (6g)
  • 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 (150g), fresh or frozen
  • ⅓ cup fresh basil (20g), chopped
  • ¼ cup fresh parsley (15g), chopped
  • ¼ cup olive oil (60ml)
  • 3 tablespoons red wine vinegar (45ml)
  • 2 tablespoons lemon juice (30ml)
  • 2 tablespoons Dijon mustard (30g)
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt (6g)
  • ½ teaspoon ground black pepper (2g)

Instructions

  • Start by boiling water in a large pot, adding a generous pinch of salt. Once the water is rolling, toss in the uncooked orzo and stir it around. Cook until the orzo feels firm to the bite, usually taking about 10 minutes. Monitor closely, as overcooking can lead to mushiness.
  • Finely chop the red and orange bell peppers, cucumber, and red onion into small pieces. The vibrant colors and fresh scents will fill your kitchen while you chop. Take care to finely chop them for a beautiful presentation and to avoid a chunky texture.
  • In a large bowl, combine the chopped veggies with the corn, fresh basil, and parsley. The stunning medley of colors is inviting. Gently toss, ensuring the veggies maintain their integrity without overmixing.
  • In a separate bowl, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, kosher salt, and black pepper. Whisk the mixture until it is well blended and smells tangy and bright. This dressing will unify the salad flavors.
  • Drain the cooked orzo and allow it to cool slightly before adding it to the vegetable mixture. Pour the dressing over the top and gently toss everything together to avoid breaking the orzo or vegetables.
  • Let the salad chill in the refrigerator for at least one hour, allowing the flavors to mingle and develop. Presentation enhances with the colorful mix combined, but do not chill too long to prevent the veggies from losing their crispness.

Notes

Storage Tips: Store leftovers in a sealed, airtight container in the refrigerator for 3-4 days. For fresher vegetables, consider keeping the dressing separate from the salad if not serving immediately.
Expert Tips: Ensure to cook the orzo al dente and rinse with cold water promptly to avoid mushiness. If the salad lacks flavor after marinating, adjust seasoning and add a bit more dressing as needed.
Reheating Instructions: This salad is best served cold or at room temperature. There is no need to reheat; simply serve straight from the refrigerator.
Serving Suggestions: Serve alongside grilled chicken for a refreshing twist. It also pairs well with fish tacos or can be part of a picnic spread with other salads.