Rainbow Orzo Salad Recipe
A refreshing and colorful Rainbow Orzo Salad featuring al dente orzo pasta tossed with fresh cherry tomatoes, bell peppers, cucumber, red onion, and crumbled feta, all coated in a zesty lemon and red wine vinegar dressing with Italian seasoning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
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 pasta: Bring a large pot of salted water to a boil. Add the orzo pasta and cook until al dente according to package directions, usually about 8–10 minutes.
- 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 or shake together in a jar until combined. Set aside.
- Drain and cool pasta: Drain the cooked orzo and rinse with cold water for about 1 minute to stop the cooking process and cool the pasta down. Transfer to a large mixing bowl.
- Add vegetables and cheese: To the cooled orzo, 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. Toss gently to combine all ingredients evenly.
- Toss with dressing and season: Drizzle the prepared dressing over the salad and toss again until everything is well coated. Adjust salt and pepper to taste.
- Serve or store: Serve the salad immediately as a fresh side dish or refrigerate in an airtight container for up to 3 days to enjoy later.
Notes
- You can add more fresh herbs like parsley or mint for variation.
- For a vegan version, omit feta or substitute with a plant-based cheese.
- This salad tastes great chilled, so prepare in advance for enhanced flavor.
- To make it gluten-free, substitute orzo with gluten-free pasta or quinoa.
- Leftovers keep well refrigerated for up to 3 days but are best eaten fresh.
Keywords: Orzo salad, Mediterranean salad, summer salad, vegetarian salad, colorful pasta salad, feta cheese salad, easy salad recipe
Find it online: https://tastewithamy.com/rainbow-orzo-salad-recipe/
