Description
This vibrant Rainbow Orzo Salad is a refreshing and colorful medley of cooked orzo pasta combined with crisp vegetables, tangy feta cheese, and a zesty homemade dressing. Perfect for a quick lunch or a light dinner, it’s easy to prepare and packed with fresh flavors that celebrate the brightness of summer produce.
Ingredients
Scale
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
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 rolling boil. Add the uncooked orzo pasta and cook according to the package directions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- Prepare the Dressing: While the orzo is cooking, combine the extra virgin olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper in a small bowl. Whisk thoroughly until well emulsified or shake vigorously in a jar. Set the dressing aside to allow flavors to meld.
- Cool the Pasta: Once the orzo is cooked, drain it using a colander and rinse under cold water for about one minute until pasta is cooled completely. This stops the cooking process and prevents it from becoming mushy. Transfer the cooled orzo to a large mixing bowl.
- Assemble the Salad: Add the quartered cherry tomatoes, diced orange and yellow bell peppers, diced cucumber, optional chopped red onion, crumbled feta cheese, and sliced fresh basil to the bowl with the orzo. Toss all the ingredients gently to combine evenly.
- Toss with Dressing and Season: Drizzle the prepared dressing over the salad and toss again to coat everything evenly. Taste and adjust the seasoning with salt and pepper as desired.
- Serve or Store: Serve the salad immediately for the freshest taste, or refrigerate in an airtight container for up to 2 days. This salad is delicious served chilled and makes a great make-ahead dish.
Notes
- You can omit the red onion if you prefer a milder flavor.
- Use gluten-free orzo to make this salad gluten-free.
- For added protein, consider tossing in grilled chicken or chickpeas.
- Feel free to substitute or add other fresh vegetables such as zucchini or radishes.
- This salad keeps well refrigerated but is best enjoyed within 2 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Keywords: orzo salad, rainbow salad, Mediterranean salad, vegetarian pasta salad, summer salad, easy lunch recipe
