Rainbow Orzo Salad Recipe

Introduction

Rainbow Orzo Salad is a vibrant, fresh dish perfect for warm days or as a colorful side. Packed with crunchy vegetables and tangy feta, it’s both satisfying and light. This easy recipe comes together quickly and adds a burst of flavor to any meal.

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

1. Step 1: Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente.
2. Step 2: While the pasta cooks, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper in a small bowl or shake in a jar until combined. Set aside.
3. Step 3: Drain the orzo and rinse under cold water for about 1 minute until cooled. Transfer to a large bowl.
4. Step 4: Add the cherry tomatoes, orange and yellow bell peppers, cucumber, red onion (if using), feta cheese, and basil to the orzo. Toss to combine well.
5. Step 5: Drizzle the dressing over the salad and toss again. Season with additional salt and pepper to taste.
6. Step 6: Serve immediately or refrigerate in an airtight container until ready to enjoy.

Tips & Variations

• For extra protein, add cooked chickpeas or grilled chicken to the salad.
• Swap out feta for goat cheese or mozzarella for a different flavor.
• Use fresh herbs like parsley or mint in place of basil for variety.
• Allow the salad to chill for an hour before serving to enhance flavors.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you plan to store it for longer to prevent the vegetables from becoming soggy. Before serving, toss the salad again and add extra seasoning if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it tastes great when made a few hours ahead or even the day before. Just keep it refrigerated and toss before serving.

Is this salad suitable for gluten-free diets?

Traditional orzo is made from wheat, so it’s not gluten-free. However, you can substitute with gluten-free pasta shapes to make a gluten-free version.

Rainbow Orzo Salad Recipe

Print Recipe

★★★★★

4.9 from 132 reviews

A vibrant and refreshing Rainbow Orzo Salad featuring a medley of colorful vegetables, tangy dressing, and creamy feta cheese. This light and flavorful pasta salad is perfect as a side dish or a light meal, offering a delightful balance of textures and Mediterranean-inspired flavors.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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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

1. Cook the orzo pasta: Bring a large pot of salted water to a boil. Add the orzo and cook it according to the package directions until al dente, usually around 8-10 minutes.
2. Prepare the dressing: While the pasta cooks, whisk together the olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper in a small bowl until well combined. Alternatively, shake all dressing ingredients in a jar until emulsified. Set aside.
3. Cool the pasta: Drain the cooked orzo and rinse it under cold water for about one minute to stop the cooking process and cool the pasta. Transfer to a large mixing bowl.
4. Combine salad ingredients: Add the quartered cherry tomatoes, diced orange and yellow bell peppers, diced cucumber, chopped red onion (if using), crumbled feta cheese, and sliced fresh basil to the orzo. Toss gently to combine all ingredients evenly.
5. Toss with dressing and season: Drizzle the prepared dressing over the salad and toss again until everything is well coated. Taste and adjust seasoning with additional salt and pepper if needed.
6. Serve or store: Serve the salad immediately for fresh flavors or store it in an airtight container in the refrigerator for up to 3 days. Enjoy chilled or at room temperature.

Notes

• This salad is best served fresh but can be refrigerated for up to 3 days.
• For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
• Feel free to add other fresh herbs like parsley or mint for added flavor.
• Rinsing the orzo with cold water prevents it from sticking and cooling it helps the salad remain refreshing.
• Adjust the amount of honey in the dressing to your preferred level of sweetness.

Keywords: Rainbow Orzo Salad, Mediterranean pasta salad, vegetarian salad, orzo recipe, summer salad, healthy pasta salad