Description
Rainbow Orzo Salad is a vibrant and refreshing dish that’s perfect for summer gatherings, picnics, or light lunches. This easy-to-make salad features tender orzo pasta tossed with a medley of colorful vegetables, creating a delightful crunch in every bite. Enhanced by a zesty dressing and the creaminess of feta cheese, this salad is not only visually stunning but also packed with flavor and nutrients. Its versatility allows you to enjoy it as a side dish, a stand-alone meal, or even as part of your meal prep routine. Whip up this Rainbow Orzo Salad in just 25 minutes and elevate your dining experience with its fresh ingredients and customizable nature.
Ingredients
Scale
- 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
- 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
Instructions
- Cook orzo pasta in salted boiling water until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper.
- In a large mixing bowl, combine cooked orzo with cherry tomatoes, bell peppers, cucumber, red onion (if using), feta cheese, and basil.
- Drizzle the dressing over the salad mixture and toss gently to combine.
- Season with additional salt and pepper if desired. Serve immediately or refrigerate for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg