Vegetable Orzo Salad
Vegetable Orzo Salad has a rainbow of fresh vegetables with cooked orzo tossed in a light lemon dressing. This is perfect for summer BBQs!
Ingredients
- 8 ounces orzo pasta
- 1 cup hothouse cucumber, diced
- 1 cup grape tomatoes, diced
- 1 cup fresh corn kernels, (about 3 ears, cooked or grilled)
- 1 cup bell pepper, diced, (any color)
- 3/4 cup red onion, diced
- 1/2 cup chopped flat leaf parsley
- 1 jalapeno, seeded and diced
DRESSING:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon salt
- pepper to taste
Instructions
- In a large pot of salted water, cook the orzo according to package directions. Cool.
- In a large bowl combine all of the ingredients except the dressing. In a small bowl, whisk together the dressing ingredients and pour over the salad and toss well. Chill until serving.
Notes
If you store it in the fridge until serving it might soak up the dressing. You can add more olive oil or lemon juice before serving if needed.