Description
Rainbow Orzo Salad is a vibrant and refreshing dish that’s perfect for warm weather gatherings. This colorful pasta salad combines tender orzo with crunchy vegetables like bell peppers, cherry tomatoes, and cucumbers, all tossed in a light, zesty dressing. Whether served as a side at barbecues, a light lunch, or as part of meal prep for the week, this salad is both delicious and versatile. Easy to customize with your choice of veggies or proteins, Rainbow Orzo Salad is sure to be a hit at your next picnic or family gathering.
Ingredients
Scale
- 1 1/2 cups uncooked orzo pasta
- 1 cup cherry tomatoes, quartered
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 cup diced cucumber
- 1/4 cup crumbled feta cheese (optional)
- Fresh basil, sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- salt and pepper, to taste
Instructions
- Cook the orzo in salted boiling water until al dente. Drain and rinse under cold water.
- In a separate bowl, whisk together olive oil, vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper.
- In a large mixing bowl, combine the cooled orzo with cherry tomatoes, bell peppers, cucumber, feta cheese (if using), and fresh basil.
- Drizzle the dressing over the salad and toss gently to combine. Season with additional salt and pepper if needed.
- Serve immediately or refrigerate in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg