Description
A zesty and refreshing salad made with orzo pasta, fresh vegetables, and a tangy lime dressing.
Ingredients
- 2 cups orzo pasta
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 cup halved cherry tomatoes
- 1 cup diced cucumber
- 1 cup diced bell pepper (any color)
- 1/2 cup finely chopped red onion
- 1/2 cup corn (fresh, frozen, or canned)
- 1/4 cup chopped fresh cilantro
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 1 teaspoon lime zest
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
Instructions
- Start by boiling 4 cups of water in a large pot. Once boiling, add the orzo along with the sea salt. Cook for about 8-10 minutes or until the orzo is al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- In a spacious mixing bowl, combine the cooled orzo with the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, corn, and fresh cilantro.
- In a separate small bowl, mix together the extra virgin olive oil, lime juice, lime zest, black pepper, and garlic powder until well blended.
- Drizzle the dressing over the orzo mixture and gently fold everything together until evenly coated.
- Taste the salad and adjust the seasoning if needed. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
- Boost the protein content by adding cooked shrimp, grilled chicken, or chickpeas.
- Feel free to swap out the vegetables for seasonal favorites like zucchini or asparagus to create a unique flavor experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg