Description
Confetti Lime Orzo Salad is a vibrant and refreshing pasta salad featuring tender orzo, crisp colorful vegetables, fresh herbs, and a zesty lime dressing. Perfect as a light side dish or picnic staple, it’s easy to make and served chilled or at room temperature for a bright, satisfying bite.
Ingredients
Salad Ingredients
- 1 cup orzo pasta
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup corn kernels (fresh or frozen, thawed)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup feta cheese, crumbled
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil and cook 1 cup of orzo pasta according to the package instructions until tender, usually about 8-10 minutes.
- Drain and Cool: Drain the orzo thoroughly in a colander, then rinse with cool water to stop the cooking process and prevent sticking. Set aside to cool completely.
- Prepare the Vegetables: Dice the red and yellow bell peppers, cucumber, and red onion into small, bite-sized pieces. Halve the cherry tomatoes. Set all aside.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
- Combine Salad Ingredients: In a large bowl, add the cooled orzo, diced vegetables, 1/2 cup corn kernels, chopped parsley, chopped cilantro, and crumbled feta cheese.
- Add Dressing and Toss: Pour the prepared lime dressing over the salad ingredients. Toss gently but thoroughly until everything is evenly coated and well combined.
- Chill or Serve: Refrigerate the salad for at least 15 minutes to allow flavors to meld or serve immediately at room temperature.
Notes
- To keep orzo from sticking, rinse well under cool water after cooking.
- Add black beans or chickpeas to boost protein content.
- Diced avocado adds creaminess if added just before serving.
- Toasted pumpkin seeds provide extra crunch and texture.
- The salad stores well refrigerated for up to 3 days in an airtight container.
- If orzo absorbs dressing after storage, refresh with a splash of olive oil and lime juice before serving.
- Substitute small pasta shapes like ditalini or small shells if orzo is unavailable.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
