Description
A colorful pasta salad made with orzo, fresh vegetables, feta cheese, and a bright lemon vinaigrette. Perfect for potlucks, meal prep, or light dinners!
Ingredients
For the Salad:
– 1 cup orzo pasta
– 1 cup cherry tomatoes, halved
– ½ cup yellow bell pepper, diced
– ½ cup red bell pepper, diced
– ½ cup cucumber, diced
– ½ cup corn (fresh, frozen, or canned)
– ¼ cup red onion, finely diced
– ⅓ cup crumbled feta cheese
– ¼ cup chopped fresh parsley
For the Dressing:
– 3 tablespoons olive oil
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions
1. Cook orzo according to package instructions. Drain and rinse under cold water.
2. Prepare the vegetables: dice the peppers, cucumber, and onion. Halve the tomatoes and drain the corn.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
4. In a large bowl, combine orzo, vegetables, feta, and parsley. Pour the dressing over and toss gently.
5. Serve immediately or chill for up to 2 hours before serving.
Notes
– Use gluten-free pasta if needed.
– Add olives or chickpeas for extra protein.
– Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Lunch
Keywords: rainbow orzo salad, orzo pasta salad, summer pasta salad, Mediterranean orzo salad, healthy side dish, vegetarian pasta salad