Description
A colorful and refreshing salad featuring tender orzo and a variety of vibrant vegetables, dressed in a zesty olive oil and lemon dressing.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced (any color)
- 1 cup corn (fresh or frozen)
- 1 cup green onions, chopped
- 1 avocado, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo by bringing a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Chop the cucumber, bell pepper, cherry tomatoes, and avocado into bite-sized pieces.
- Combine the cooled orzo and chopped vegetables in a large mixing bowl, adding the parsley.
- Whisk together olive oil and lemon juice in a small bowl, adding salt and pepper to taste.
- Dress the salad with the dressing and gently toss to mix without squishing the avocado.
- Serve chilled or at room temperature, allowing the flavors to meld for at least 30 minutes in the refrigerator if desired.
Notes
This salad is even better when made a day in advance, allowing the flavors to mingle. Consider adding your favorite proteins or adjusting the dressing to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg