Description
A colorful and nutritious salad packed with fresh vegetables and orzo pasta, perfect for summer gatherings.
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: Begin by bringing a large pot of salted water to a boil. Add in the orzo and cook until al dente, which takes about 8-10 minutes. Drain the orzo in a colander and rinse it promptly under cold water to stop the cooking process and cool it down.
- Chop the Veggies: While the orzo cooks, prepare your vegetables. Dice the cucumber and bell pepper into bite-sized pieces, halve the cherry tomatoes, and cube your avocado delicately to avoid browning.
- Combine Ingredients: In a large mixing bowl, gently fold together the cooled orzo and the chopped vegetables along with the fresh parsley.
- Whisk the Dressing: In a small bowl, combine olive oil, lemon juice, salt, and pepper. Whisk until everything blends beautifully, creating a silky dressing.
- Dress the Salad: Pour the dressing over the colorful orzo-vegetable mixture. Toss gently, ensuring every bit of salad is coated in flavor without smashing the delicate avocado.
- Serve: If you can resist the urge to dive in right away, let the salad chill in the refrigerator for 30 minutes. This allows the flavors to meld, but it’s equally delightful served fresh at room temperature.
Notes
This salad keeps well in the fridge for a couple of days. Just add avocado right before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg