Description
Rainbow Orzo Salad is a vibrant, fresh pasta salad loaded with crunchy vegetables, orzo pasta, creamy feta, and tossed in a zesty homemade dressing. This easy-to-make dish is perfect as a side for summer gatherings or a light lunch, offering a burst of color and refreshing flavors in every bite.
Ingredients
For the Dressing
- 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
For the Salad
- 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 chopped red onion (optional)
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil, sliced
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add orzo and cook until al dente, following package instructions. This typically takes about 8–10 minutes. Drain thoroughly.
- Prepare the Dressing: While the pasta is cooking, whisk together the olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, and a pinch of salt and pepper in a small bowl. Alternatively, combine the dressing ingredients in a jar, cover, and shake until well mixed. Set aside.
- Cool the Orzo: After draining, rinse the orzo under cold water for about 1 minute or until cooled. Shake off excess water and transfer to a large mixing bowl.
- Combine the Salad: Add the cherry tomatoes, orange and yellow bell peppers, cucumber, red onion (if using), crumbled feta, and sliced basil to the cooled orzo. Gently toss everything together until combined.
- Add the Dressing: Drizzle the prepared dressing over the salad. Toss again until all ingredients are evenly coated. Taste and season with extra salt and pepper, as needed.
- Serve or Store: Serve immediately for the freshest flavors, or refrigerate in an airtight container until ready to enjoy.
Notes
- You can prepare the salad up to a day in advance; add the fresh basil just before serving for the best flavor.
- Swap in other veggies like diced zucchini or blanched asparagus for extra variety.
- For a dairy-free version, omit the feta or use a plant-based cheese alternative.
- This salad tastes great chilled and makes excellent leftovers for lunch.
- If you prefer a stronger tang, add an extra teaspoon of lemon juice or vinegar to the dressing.
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 250
- Sugar: 4g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
