Orzo Veggie Bowl (Printable Version)
Cheery orzo, crunchy chopped veggies, and plenty of fresh herbs all covered in a punchy lemon-herb sauce—a bright, yummy side dish.
# Everything You’ll Need:
→ Orzo Salad
01 -
10 g fresh parsley, chopped
02 -
20 g fresh basil, chopped
03 -
170 g corn kernels, frozen or fresh
04 -
1 small red onion, finely chopped
05 -
1 English cucumber, diced up
06 -
1 orange bell pepper, diced tiny
07 -
1 red bell pepper, diced up small
08 -
1 teaspoon fine salt
09 -
225 g uncooked orzo pasta
→ Lemon Herb Dressing
10 -
0.5 teaspoon ground black pepper
11 -
1 teaspoon kosher salt
12 -
1 teaspoon dried oregano
13 -
2 garlic cloves, minced
14 -
20 g Dijon mustard
15 -
30 ml fresh lemon juice
16 -
45 ml red wine vinegar
17 -
60 ml olive oil
# Steps to Cook:
01 -
Try a bite and see if you want more salt or pepper. You can eat it right away, or cover the bowl and chill for a bit or overnight so the flavors really pop.
02 -
Toss the cooked orzo into a big bowl with corn, peppers, onion, cucumber, parsley, and basil. Pour on the dressing and pretty much just mix everything up until it's all coated.
03 -
Grab a jar or bowl and shake or mix olive oil, red wine vinegar, lemon juice, mustard, the garlic, oregano, salt, and pepper. Leave it nearby till it's time to use.
04 -
Fill a big pot with water and heat it till it's really bubbling. Drop in a spoon of salt and the orzo, give it a stir now and then so it doesn't clump up. Let it cook till it’s just right, strain, and then run it under cold water so the orzo cools down fast.
# Extra Suggestions:
01 -
Letting it sit in the fridge for hours or even overnight lets all the flavors soak in and makes everything taste way better.