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.
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.
Nutrition Facts
Vegetable Orzo Pasta Salad with an Easy Lemon Vinaigrette
Serving Size
349 g
Amount per Serving
Calories
206
% Daily Value*
Fat
2.8
g
4
%
Saturated Fat
0.7
g
4
%
Cholesterol
15
mg
5
%
Sodium
654
mg
28
%
Potassium
367
mg
10
%
Carbohydrates
38
g
13
%
Fiber
5.2
g
22
%
Sugar
6.6
g
7
%
Protein
10.3
g
21
%
Calcium
60
mg
6
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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