Rainbow Orzo Salad Recipe

Introduction

This vibrant Rainbow Orzo Salad is a colorful and refreshing dish, perfect for quick lunches or as a side for summer meals. Packed with fresh vegetables, tangy dressing, and creamy feta, it’s flavorful and easy to prepare in just 25 minutes.

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. Cook the orzo until al dente, following the package instructions.
2. Step 2: 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. Alternatively, combine and shake these ingredients in a jar. Set aside.
3. Step 3: Drain the cooked orzo and rinse it under cold water for about one minute to cool it down. Transfer the orzo to a large mixing bowl.
4. Step 4: Add the cherry tomatoes, orange and yellow bell peppers, cucumber, red onion if using, crumbled feta, and sliced basil to the orzo. Toss everything gently to combine.
5. Step 5: Drizzle the prepared dressing over the salad and toss again to evenly coat. Adjust seasoning with salt and pepper to taste.
6. Step 6: Serve the salad immediately or refrigerate in an airtight container until ready to enjoy.

Tips & Variations

• For extra protein, add grilled chicken or chickpeas.
• Use fresh herbs like parsley or mint for a different flavor twist.
• If you prefer a vegan salad, omit the feta or substitute with a plant-based cheese.
• Make the salad a few hours ahead to let the flavors meld together for a tastier dish.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. When ready to eat, toss the salad again and enjoy chilled or at room temperature.

How to Serve

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, quinoa, or even small shells work well as substitutes for orzo in this salad.

Is this salad suitable for meal prep?

Absolutely. The Rainbow Orzo Salad holds up well in the fridge and makes a convenient, flavorful meal prep option. Just keep the dressing separate until ready to serve if you want to avoid sogginess.

Rainbow Orzo Salad Recipe

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★★★★★

4.9 from 60 reviews

This vibrant Rainbow Orzo Salad is a refreshing and colorful Mediterranean-inspired dish perfect for a quick lunch or a light dinner. Featuring tender orzo pasta tossed with fresh vegetables, tangy feta cheese, and a zesty homemade vinaigrette, it offers a perfect balance of flavors and textures. Ready in just 25 minutes, it’s an ideal recipe for warm weather or meal prep.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 25 minutes
• Yield: 6 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 pasta and cook according to package directions until al dente, typically about 8-10 minutes.
2. Prepare the Dressing: While the orzo cooks, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper in a small bowl until emulsified. Alternatively, place all dressing ingredients in a jar and shake well. Set aside.
3. Cool the Pasta: Drain the cooked orzo and rinse it under cold water for about one minute or until cooled. This stops the cooking process and prevents sticking. Transfer the cooled orzo 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 bowl with the orzo. Toss gently to combine all ingredients evenly.
5. Dress and Season: Pour the prepared dressing over the salad and toss again to ensure everything is coated well. Taste and season with additional salt and pepper as desired.
6. Serve or Store: Serve the salad immediately for the freshest flavor or transfer to an airtight container and refrigerate. The salad keeps well for up to 2 days and is perfect for meal prep or picnics. Enjoy!

Notes

• For a vegan option, omit the feta cheese or substitute with a plant-based alternative.
• Feel free to add other fresh vegetables such as chopped spinach or olives for added flavor and nutrition.
• If you prefer a tangier dressing, increase the lemon juice or red wine vinegar slightly.
• Make sure to rinse the orzo pasta in cold water to prevent it from sticking and to cool it down for the salad.
• This salad is best enjoyed within 2 days of preparation to maintain the freshness of the vegetables and herbs.

Keywords: Rainbow Orzo Salad, Mediterranean Salad, Pasta Salad, Healthy Lunch, Vegetarian Recipe, Easy Salad Recipe