If you’re searching for a vibrant dish that’s equally at home on a busy weeknight or a festive table, look no further than this Delicious Recipe for Rainbow Orzo Salad. It combines colorful veggies, tender orzo, and a zippy homemade dressing into a salad that bursts with fresh flavor. Whether you serve it chilled or at room temperature, expect plenty of wow-factor and requests for seconds—this is the ultimate crowd-pleaser, and I truly can’t wait for you to try it.

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Ingredients You’ll Need

This Delicious Recipe celebrates simple, honest ingredients. Each one brings a punch of color, a pop of flavor, or a satisfying texture, and together they become so much more than the sum of their parts. Grab these essentials and get ready for a bowlful of sunshine!

  • Extra virgin olive oil: The base for our dressing, bringing silky richness and fruity notes that tie all the flavors together.
  • Red wine vinegar: Adds tang and brightness, keeping the salad lively and never heavy.
  • Lemon juice: A splash of citrus wakes everything up and adds extra freshness.
  • Honey: Just a hint, to round out the acidity and bring balance.
  • Garlic (minced): Because a touch of raw garlic makes the dressing irresistible.
  • Italian seasoning: A convenient blend for easy Mediterranean flair—no need to measure out separate herbs.
  • Salt and pepper: Enhances every other ingredient; adjust to taste for your perfect balance.
  • Orzo pasta: The chewy heart of this salad—tiny pasta, big personality, and the perfect canvas for all those veggies.
  • Cherry tomatoes (quartered): Juicy, sweet, and bursting with summery color.
  • Orange bell pepper (diced): Adds mellow crunch and another pop of color.
  • Yellow bell pepper (diced): Similar to orange, with a sweet, sunny flavor.
  • Cucumber (diced): Cool, crisp, and wonderfully hydrating.
  • Red onion (chopped, optional): For a little bite—use less or soak it first if you prefer it milder!
  • Feta cheese (crumbled): Salty and creamy, feta transforms every bite.
  • Fresh basil (sliced): An aromatic touch that screams summer.
  • Salt and pepper: Extra seasoning never hurts; taste as you go!

How to Make Delicious Recipe

Step 1: Cook the Orzo

Start by bringing a large pot of salted water to a boil. Add your orzo and cook it according to the package directions, aiming for that perfect al dente texture—tender but with a little bite. Once done, drain and rinse the orzo with cold water for about a minute. This not only cools it down fast for salad duty but also stops the cooking process, ensuring those little pasta pearls stay just right. Transfer the cooled orzo to a big mixing bowl, setting the stage for all the colors to join the party.

Step 2: Prepare the Dressing

While the orzo is cooking, whip up the dressing. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, and a pinch of salt and pepper. If you like a shortcut, shake them all up in a jar with a tight lid—no extra whisk to wash! This zesty, tangy, slightly sweet dressing ties all the flavors of this Delicious Recipe together beautifully.

Step 3: Assemble the Salad

To your bowl of already-cooled orzo, gently add the cherry tomatoes, orange and yellow bell peppers, diced cucumber, optional red onion, crumbled feta, and fresh basil. Don’t be shy with the basil—it adds so much personality! Use a big spoon or your hands (my favorite method) to gently toss everything, being careful not to break up the feta too much. This step is where the magic (and the rainbow) really happens.

Step 4: Add the Dressing

Drizzle your bright homemade dressing over the salad. Toss again so every kernel of orzo and every veggie is coated. Now’s the moment to taste and adjust—add more salt, pepper, or even a squeeze more lemon if you like. This is where you make the Delicious Recipe truly your own!

Step 5: Serve

Your Rainbow Orzo Salad is ready to shine! Serve it straight away for a slightly room-temp dish, or pop it in the fridge if you love it chilled. It keeps well, so you can easily make it ahead for lunchboxes, potlucks, or picnics. Just know: it vanishes fast once it’s out!

How to Serve Rainbow Orzo Salad

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Garnishes

This salad loves to be dressed up! Add extra crumbled feta, a sprinkle of chopped fresh herbs (basil is wonderful, but parsley or dill work too), or a shake of toasted pine nuts for added crunch. A drizzle of extra virgin olive oil at serving brings out the gloss and flavor.

Side Dishes

Rainbow Orzo Salad is versatile alongside so many mains. Pair with grilled chicken, salmon, or shrimp for an easy dinner. It’s also fabulous with roasted veggies, or as a Mediterranean-style starter before a heartier meal. Think pita bread, hummus, or a platter of olives—there’s no wrong combo!

Creative Ways to Present

For picnics, spoon this Delicious Recipe into individual jars for grab-and-go color. At family gatherings, pile it high in a big glass bowl so those beautiful layers shine. Or, stuff it into halved bell peppers for an edible bowl that takes presentation over the top anyone will love!

Make Ahead and Storage

Storing Leftovers

If you have leftover Delicious Recipe, simply transfer it to an airtight container and store in the refrigerator for up to 3 days. The flavors meld beautifully as it sits, making tomorrow’s lunch even tastier!

Freezing

While you can technically freeze orzo salad, the fresh veggies and feta tend to lose their texture after thawing. I recommend making this salad fresh, but if you must, freeze the orzo only and add the veggies and dressing after it’s defrosted for the best results.

Reheating

This salad is typically served chilled or at room temperature. However, if you prefer it warm, just microwave a serving for about 30 seconds—don’t overdo it, as you want to preserve the veggies’ freshness. Give it a quick toss and enjoy!

FAQs

Can I make this Delicious Recipe vegan?

Absolutely! Just leave out the feta cheese or use your favorite plant-based alternative. The salad remains zesty, savory, and every bit as colorful.

Is there a gluten-free option?

Sure thing! Swap out regular orzo for a certified gluten-free orzo or tiny rice-shaped pasta to keep the Delicious Recipe gluten free. All the veggies and dressing work just as well.

How can I mellow the sharpness of red onion?

If you’re sensitive to raw onion, soak the chopped onion in cold water for 10 minutes, then drain before adding. This tones down the bite without sacrificing the flavor punch.

What other veggies can I add?

This salad is ultra-forgiving. Try tossing in spinach, arugula, kalamata olives, artichoke hearts, or even chopped avocado. It’s a Delicious Recipe that welcomes creativity!

How far in advance can I make the salad?

You can prep the Rainbow Orzo Salad up to a day ahead. If it seems to dry out, refresh it with a splash of olive oil or lemon juice before serving to revive its gloss.

Final Thoughts

There’s just something about a bowlful of rainbow-hued pasta and crisp veggies that makes any meal feel special. I hope you’ll give this Delicious Recipe a try soon—it’s bound to become one of your favorite ways to bring color, flavor, and a little bit of joy to your table!

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Delicious Recipe

Rainbow Orzo Salad


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4.5 from 109 reviews

  • Author: Mary & Susan
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Bright, fresh, and bursting with flavor, this Rainbow Orzo Salad is a vibrant combination of tender orzo pasta, colorful veggies, creamy feta, and fragrant basil, all tossed in a zesty homemade vinaigrette. Perfect for meal prep, picnics, or a light lunch, this easy salad comes together in just 25 minutes and is equally delicious served cold or at room temperature.


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

  1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, following the package directions. Drain and rinse with cold water for about 1 minute to cool it down. Transfer the cooled orzo to a large mixing bowl.
  2. Prepare the Dressing: While the orzo 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 with a lid and shake vigorously until emulsified. Set aside.
  3. Assemble the Salad: To the bowl with the cooled orzo, add the cherry tomatoes, diced orange and yellow bell peppers, cucumber, red onion (if using), feta cheese, and fresh basil. Gently toss all ingredients together to combine.
  4. Add the Dressing: Drizzle the prepared dressing over the salad. Toss once more so everything gets evenly coated. Taste and adjust salt and pepper as needed.
  5. Serve: Serve immediately for best flavor, or refrigerate in an airtight container until ready to enjoy. This salad can be served chilled or at room temperature.

Notes

  • For a vegan version, omit the feta or use a plant-based cheese alternative.
  • The salad can be made up to 3 days in advance; store in the refrigerator in a sealed container.
  • Feel free to customize with extras like spinach, olives, or artichoke hearts.
  • If using red onion, soaking it in water before adding will mellow its sharpness; or omit for a milder salad.
  • If the salad absorbs dressing while sitting, stir in a splash of olive oil or vinegar before serving leftovers.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salads
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe (about 1 cup)
  • Calories: 245
  • Sugar: 3g
  • Sodium: 210mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 10mg

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