Ingredients
Method
Cooking Orzo
- In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of orzo pasta and reduce the heat to low. Let it simmer for about 8-10 minutes or until the pasta is al dente. Stir occasionally to avoid sticking. Once tender, drain and rinse under cold water to stop the cooking process.
Preparing Veggies
- While the orzo cooks, wash and chop your vegetables. Halve the cherry tomatoes, dice the bell pepper and cucumber, grate the carrot, and finely chop the red onion and parsley.
Mixing Ingredients
- In a large mixing bowl, combine the cooked orzo, cherry tomatoes, bell pepper, cucumber, carrot, corn, red onion, and parsley.
Dressing the Salad
- Drizzle 2 tablespoons of olive oil and 1 tablespoon of lemon juice over the salad. Sprinkle with salt and pepper to taste, then mix well to ensure everything is evenly coated.
Chilling and Serving
- Allow the salad to chill in the refrigerator for at least 15 minutes before serving. This will help the flavors meld beautifully together.
Notes
For substitutions, you can use zucchini, snap peas, or any favorite seasonal veggies. Dress the salad just before serving to keep veggies crisp. Store leftovers in an airtight container; salad will keep well for up to 3 days.