Vegetable Orzo Pasta Salad with an Easy Lemon Vinaigrette
Loaded with bell peppers, corn and basil, this Vegetable Orzo Pasta Salad is drizzled with a bright and fresh Easy Lemon Vinaigrette.
The main reason why I love living in Minnesota is the summer. Nothing truly beats a beautiful Minnesota summer – the sun is shining, a warm breeze is blowing through the pine trees and you are sitting out on a lake. It truly doesn’t get any better! Plus, it makes those negative temperatures a little more tolerable.
The boys love being on the lake. Whether it’s fishing, tubing, skiing or just floating around, there are at their happiest when they are by some body of water. I think it must be in their blood because they are quite similar to their MN born mom and dad!
Pasta salads
When we are up at the lake, the last thing that I want to do is spend a bunch of time in the kitchen preparing dinner. That’s why pasta salads are the perfect solution – so much of it can be made ahead of time and enjoyed throughout the week.
Vegetable Orzo Pasta Salad with an Easy Lemon Vinaigrette
This orzo pasta salad just screams summer to me. It’s light but filling; it’s packed with fresh vegetables; and it is all tossed in a bright and fresh lemon vinaigrette. Pair this orzo pasta salad with a beautiful Minnesota summer night, and you have a perfect recipe for success!
Easy lemon vinaigrette ingredients
When I say the word “easy”, I mean it! This Lemon Vinaigrette only has four ingredients.
- fresh squeezed lemon juice (don’t buy the bottled lemon juice; fresh squeezed is a must)
- olive oil
- salt
- pepper
See, I told you – it really IS an easy vinaigrette! Just add all those ingredients to a mason jar and give it a good shake.
What vegetables should I use?
In this Vegetable Orzo Pasta Salad , my favorite vegetables to use are bell peppers, fresh corn and basil. With the bell peppers, I like to use a variety of colors to give the dish visual interest. The fresh corn makes the dish decidedly a summer dish and the basil gives it a delicious herbaceous finish that is just perfect.
If you’d like to add additional vegetables, try them out and see what your favorite combination is!
Vegetable Orzo pasta salad with an easy lemon vinaigrette ingredients
- orzo: cook just a little past al dente
- bell peppers: use tri-colored peppers to add color
- corn
- rotisserie chicken: optional for added protein
- fresh basil: adds the perfect amount of herbaceous goodness
- olive oil: make sure ti use a high quality olive oil as this will be the base of your vinaigrette
- lemon juice: fresh squeezed – no bottled stuff here!
- salt
- pepper
Orzo Pasta Salad Recipe Tips
- Cook the pasta a little more than al dente. Whenever I cook orzo, I cook the pasta just past al dente, so that it stays tender after it cools.
- Let the pasta cool before you add the veggies. If you toss the hot orzo with the vegetables, they veggies will get mushy. Instead, drain the cooked orzo, and drizzle it with a little bit of olive oil to prevent sticking,. When the orzo reaches room temperature, you can toss everything together.
- Make the orzo pasta salad ahead of time. You can make this orzo pasta salad recipe up to a day in advance, but wait to add the herbs until ready to serve. If the orzo pasta salad is eating too dry, just add more of the lemon vinaigrette (or a drizzle of olive oil).
Vegetable Orzo Pasta Salad with an Easy Lemon Vinaigrette
Equipment
Ingredients
Vegetable Orzo Pasta Salad
- 1½ cups dry orzo pasta
- 1 red bell pepper seeded and cut into bite-sized pieces
- 1 orange bell pepper seeded and cut into bite-sized pieces
- 2 cups fresh corn kernels cut from 4 ears of corn
- ½ cup chopped fresh basil
- 2 cups rotisserie chicken shredded
- salt and pepper to taste
Easy Lemon Vinaigrette
- ¾ cup olive oil
- ½ cup lemon juice about 3 small lemons
- 1 tsp salt
- ½ tsp black pepper
- zest of 1 lemon
- 1 garlic clove grated
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions – making sure to cook it just past al dente. Drain the orzo and toss it with a little olive oil. Allow orzo to cool.1½ cups dry orzo pasta
- Combine all ingredients in a dressing shaker.¾ cup olive oil, ½ cup lemon juice, 1 tsp salt, ½ tsp black pepper, zest of 1 lemon, 1 garlic clove
- Once the orzo has cooled, combine all ingredients in a large bowl.1 red bell pepper, 1 orange bell pepper, 2 cups fresh corn kernels, ½ cup chopped fresh basil, salt and pepper, 2 cups rotisserie chicken
- Toss the orzo pasta salad with the lemon vinaigrette. If possible, chill before serving.
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