Description
This is what happens when a pasta salad decides to eat its vegetables and glow up for summer. We’re talking tiny orzo pasta tossed with every color of veggie you can think of — crisp red peppers, sweet corn, crunchy cucumbers, sharp red onion, and bright orange carrots all dancing together in a zesty lemon vinaigrette that makes everything pop. It’s like eating a rainbow, but make it carbs. This salad is that friend who shows up to the potluck looking effortlessly gorgeous while everyone else brought store-bought potato salad. The best part? It tastes even better after sitting for a few hours, so it’s basically designed for meal prep and summer gatherings.
Ingredients
For the Salad Base:
- 1 lb orzo pasta
- 1 red bell pepper, finely diced
- 1 orange bell pepper, finely diced
- 1 cup cucumber, diced (English cucumbers work best)
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1/2 red onion, finely diced
- 1 large carrot, finely diced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (optional but gorgeous)
For the Lemon Herb Vinaigrette:
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup good olive oil
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1/2 tsp salt (or more to taste)
- 1/4 tsp black pepper
- 1 tbsp honey or maple syrup
Optional Add-Ins:
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pine nuts or slivered almonds
- 1/4 cup dried cranberries or chopped sun-dried tomatoes
Instructions
Cook orzo according to package directions until al dente — you want it tender but still with a little bite because it’ll continue to absorb the dressing. Drain and rinse with cold water to stop the cooking process. This step is crucial — nobody wants mushy orzo salad.
While the pasta cooks, dice all your vegetables into roughly the same size as the orzo — we’re going for harmony here. If you’re using frozen corn, just thaw it. Fresh corn? Cut it off the cob raw for extra crunch, or quickly sauté it for 2 minutes if you prefer it slightly cooked.
Whisk together lemon juice, olive oil, minced garlic, Dijon, oregano, salt, pepper, and honey until it’s smooth and emulsified. Taste and adjust — want it more tart? More lemon. Need sweetness? More honey. This dressing should be bright and punchy.
In a large serving bowl, combine the cooled orzo with all your prepped vegetables and fresh herbs. Pour about 3/4 of the dressing over everything and toss gently but thoroughly. You want every piece coated but not drowning.
Here’s where the magic happens — cover and refrigerate for at least 30 minutes, but preferably 2+ hours. The flavors will meld and intensify, and the orzo will absorb some of that gorgeous dressing. Before serving, give it another toss and add the remaining dressing if needed.
Notes
Size matters: Keep all your veggie pieces roughly the same size as the orzo for the best bites.
Salt the pasta water: Seriously salt it like the sea. This is your only chance to season the orzo from the inside.
Don’t overdress initially: Start with less dressing — you can always add more, but you can’t take it back.
Refresh before serving: If it’s been sitting for a while, add a splash of fresh lemon juice and olive oil to brighten it up.
- Prep Time: 25 minutes
- Cook Time: 30 minutes minimum
Nutrition
- Calories: ~280 per serving