Description
A vibrant and refreshing pasta salad with tender orzo, crisp bell peppers, cucumber, sweet corn, cherry tomatoes, and fresh herbs tossed in a zesty lemon vinaigrette. Perfect for picnics, barbecues, or light lunches, this dish is packed with summer flavors and easy to prepare.
Ingredients
1 cup orzo pasta
1 red bell pepper, diced
1 green bell pepper, diced
1 large cucumber, chopped
1 cup fresh sweet corn, cut from the cob
2 cups cherry tomatoes, halved
1/4 cup fresh basil, chopped
2 green onions, sliced
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 clove garlic, minced
Salt to taste
Black pepper to taste
Instructions
Rinse orzo pasta under cold water to cool.
In a large bowl, combine diced bell peppers, cucumber, corn, cherry tomatoes, basil, and green onions.
In a separate small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper.
Pour the dressing over the pasta and vegetable mixture.
Toss all ingredients until well combined and the pasta is evenly coated.
Notes
Storage: Keep refrigerated for up to 3 days.
Variation: Add crumbled feta cheese (optional) for extra flavor.
Pantry tip: Use canned sweet corn for convenience.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Cooking/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg