Description
A vibrant and nutritious salad that combines orzo pasta with fresh vegetables, making it perfect for gatherings or a quick dinner.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (red, yellow, green)
- 1 cup corn (fresh or frozen)
- 1 cup red onion, diced
- 1/2 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to the package instructions. Drain and let cool.
- In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, bell peppers, corn, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later.
Notes
Store in an airtight container for up to 3 days. For best results, keep the dressing separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg