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Delicious Rainbow Orzo Salad Recipe

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4 from 3 reviews

A vibrant and refreshing Rainbow Orzo Salad featuring tender orzo pasta combined with colorful bell peppers, juicy cherry tomatoes, crisp cucumber, and tangy feta cheese, all tossed in a zesty olive oil and lemon dressing. Perfect as a light lunch or a flavorful side dish, ready in just 25 minutes.

Ingredients

Dressing 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

Salad Ingredients

  • 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 until al dente, following the package directions, usually about 8-10 minutes. Once cooked, drain the orzo.
  2. Prepare the Dressing: While the pasta is cooking, combine extra virgin olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper in a small bowl. Whisk vigorously or shake in a jar until all ingredients are well blended.
  3. Cool the Pasta: Rinse the drained orzo under cold running water for about 1 minute to stop the cooking process and cool the pasta. Drain well and transfer to a large mixing bowl.
  4. Assemble the Salad: Add the quartered cherry tomatoes, diced orange and yellow bell peppers, diced cucumber, chopped red onion if using, crumbled feta cheese, and fresh sliced basil to the cooled orzo. Toss gently to combine all ingredients evenly.
  5. Toss with Dressing: Drizzle the prepared dressing over the salad and toss thoroughly to coat all the salad ingredients with the dressing. Season with additional salt and pepper to taste.
  6. Serve or Store: Serve the salad immediately for the freshest taste or place it in an airtight container and refrigerate for up to 3 days. The flavors will meld nicely when chilled.

Notes

  • Rinsing the cooked orzo with cold water cools the pasta quickly and prevents it from sticking together.
  • The red onion is optional and can be omitted if preferred or substituted with green onions for a milder flavor.
  • This salad can be made a few hours ahead to allow flavors to develop but toss again before serving.
  • For a vegan option, omit the feta cheese or use a plant-based alternative.
  • Adjust the amount of honey in the dressing to your taste preference for sweetness.

Find it online: https://cookedbysarah.com/delicious-rainbow-orzo-salad-recipe/