The Best Orzo Salad: A Refreshing Mediterranean Delight
A fresh and vibrant Mediterranean orzo salad loaded with crisp vegetables, herbs, and a zesty homemade dressing—perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 ½ cups orzo pasta, uncooked
- 1 teaspoon salt
- 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 (fresh or frozen)
- â…“ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
1. Bring a large pot of salted water to a boil and cook orzo until al dente, about 7–9 minutes. Drain and rinse under cold water to cool.
2. Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
3. Finely chop the red and orange bell peppers, cucumber, red onion, basil, and parsley.
4. In a large bowl, combine cooled orzo, chopped vegetables, corn, and herbs.
5. Pour dressing over the salad and toss thoroughly to coat evenly.
6. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve immediately or refrigerate for a few hours to enhance flavor, tossing again before serving.
Notes
Salt the pasta water well for best flavor.
Finely chopping vegetables ensures balanced texture in every bite.
Letting the salad sit allows flavors to meld beautifully.
Reserve a little dressing to refresh the salad before serving if chilled.
Add fresh herbs just before serving for maximum freshness.
Find it online: https://cookingwithramsay.com/the-best-orzo-salad/