Dinner

Rainbow Orzo Salad Recipe

ByNaomi Fletcher February 22, 2026February 22, 2026

Introduction

This Rainbow Orzo Salad is a vibrant and refreshing dish, perfect for quick lunches or as a colorful side at your next gathering. With a bright combination of fresh vegetables, tangy feta, and a zesty homemade dressing, it’s as tasty as it is beautiful.

A white bowl filled with a colorful orzo salad sits on a white marbled surface with a grey and white striped cloth underneath. The salad has three main visible layers: the base is small pasta pieces in a creamy light color, mixed evenly with chunks of bright red tomatoes and yellow bell peppers. On top, there are chopped green herbs adding a fresh look, and some melted cheese pieces scattered throughout. A woman's hand holds a wooden spoon stirring the salad from the right side. In the background, there is a silver fork and a small bowl of seasoning on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Bring a large pot of salted water to a boil. Cook the orzo pasta until al dente, following the package directions.
Step 2: While the pasta cooks, whisk together the olive oil, red wine vinegar, lemon juice, honey, garlic, Italian seasoning, salt, and pepper in a small bowl. Set aside.
Step 3: Drain the orzo and rinse under cold water for about 1 minute until cooled. Transfer to a large bowl.
Step 4: Add the cherry tomatoes, orange and yellow bell peppers, cucumber, red onion (if using), feta cheese, and basil to the orzo. Toss gently to combine.
Step 5: Drizzle the dressing over the salad and toss again until everything is evenly coated. Adjust seasoning with salt and pepper as needed.
Step 6: Serve immediately or chill in the refrigerator before serving for the flavors to meld.

Tips & Variations

For extra protein, add grilled chicken or chickpeas to make it more filling.
Swap the feta for goat cheese for a creamier texture and tang.
Use fresh herbs like parsley or mint instead of basil for a different fresh note.
Make the salad a few hours ahead to let the flavors develop further.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The orzo may absorb more dressing over time, so you can add a splash of olive oil or lemon juice to refresh it before serving. This salad is best eaten chilled or at room temperature.

How to Serve

A white bowl filled with a colorful orzo pasta salad sits on a white marbled surface. The salad has three visible layers: the bottom layer is pale yellow orzo pasta, the middle layer shows pieces of chopped red tomatoes and small green herbs mixed throughout, and the top layer has chunks of yellow bell pepper and more green herbs scattered. A wooden spoon is partially placed inside the bowl, held by a woman's hand entering from the right side. Nearby are a white cloth on the left, a small bowl of black pepper on the upper right, and a fork to the bottom right of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like couscous, small shells, or ditalini can be used as substitutes, but cooking times may vary. Be sure to cook pasta al dente to prevent it from becoming mushy.

Is it okay to prepare this salad in advance?

Absolutely. Preparing the salad several hours ahead improves the flavor as the dressing melds with the ingredients. Just keep it refrigerated and toss gently before serving.