Name: Rainbow Orzo Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
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

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Introduction

This Rainbow Orzo Salad is a vibrant, fresh dish perfect for warm days or as a colorful side. Packed with crisp vegetables, tangy feta, and a zesty homemade dressing, it’s both satisfying and easy to prepare.

A round white bowl filled with a colorful orzo pasta salad sits on a white marbled surface. The salad has pale yellow orzo pasta as the base layer mixed throughout with pieces of bright red cherry tomatoes, orange and yellow bell peppers, green cucumber chunks, and small bits of purple onion, topped with white crumbled feta cheese and scattered black pepper. A wooden spoon rests inside the bowl on the right side. Nearby are two whole red tomatoes on the white marbled surface, a striped cloth napkin on the left, a stack of white plates in the top right corner, a small white bowl of black pepper, and a group of four forks positioned in the lower right corner. 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 and cook the orzo pasta until al dente, following the package directions.
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 them in a jar to combine. Set the dressing aside.
Step 3: Drain the cooked orzo and rinse it under cold water for about one minute until cooled. Transfer it to a large bowl.
Step 4: Add the cherry tomatoes, orange and yellow bell peppers, cucumber, red onion if using, feta cheese, and fresh basil to the orzo. Toss everything together gently.
Step 5: Drizzle the salad with the prepared dressing and toss again to coat evenly. Adjust seasoning with salt and pepper to taste.
Step 6: Serve the salad immediately or chill it in the refrigerator before serving for more flavor melding.

Tips & Variations

For extra protein, add cooked chickpeas or grilled chicken.
Swap feta with goat cheese or omit for a dairy-free version.
Use fresh herbs like parsley or mint instead of basil for a different twist.
Prepare the salad a few hours ahead to let flavors blend but add basil just before serving to keep it vibrant.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving and add fresh basil again if desired. This salad tastes great chilled and can be a quick, make-ahead option for lunches or gatherings.

How to Serve

A white speckled bowl filled with a colorful orzo salad on a white marbled surface with a gray and white striped cloth nearby, the salad has three main layers: a base layer of small, pale yellow orzo pasta, mixed with a middle layer of diced vegetables including bright orange bell peppers, yellow bell peppers, green cucumbers, chopped red onions, and halved red cherry tomatoes, topped with scattered small pieces of white crumbled feta cheese and some green herb leaves, lightly sprinkled with black pepper. 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 or small shells work well, but cooking times may vary slightly.

Is this salad suitable for meal prep?

Absolutely! It keeps well in the fridge and the flavors develop nicely over time. Just keep fresh herbs separate if possible, and add them before serving.