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
- 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.
- 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.
- 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.
- 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.
- 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
