Ingredients
Scale
- 1 1/2 cups uncooked orzo pasta
- 1 red bell pepper
- 1 orange bell pepper
- 1 English cucumber
- 1 small red onion
- 1 cup corn (fresh or frozen)
- 1/3 cup fresh basil
- 1/4 cup fresh parsley
- Dressing: olive oil, red apple vinegar, lemon juice, Dijon mustard, garlic, oregano, kosher salt, black pepper
Instructions
- Cook orzo in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- Whisk together dressing ingredients: olive oil, vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper.
- In a large bowl, mix cooked orzo with chopped vegetables and herbs. Drizzle with dressing and combine well.
- Serve immediately or refrigerate for an hour to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg