Description
This vibrant and flavorful Rainbow Orzo Salad is a delightful dish that bursts with colors and tastes. It’s a perfect side for any summer gathering or a light main course. With a zesty dressing and a mix of fresh vegetables, this salad is sure to impress!
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
- Make the pasta. Bring a large pot of salted water to a boil. Cook orzo until al dente, according to package directions.
- Prepare the dressing. Whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper in a small bowl.
- Cool the orzo. Drain and rinse the orzo with cold water until cooled. Place in a large bowl.
- Combine ingredients. Add tomatoes, peppers, cucumber, red onion, feta cheese, and basil to the orzo. Toss to combine.
- Add dressing and season. Drizzle the dressing over the salad and toss again. Season with salt and pepper to taste.
- Serve or chill. Enjoy immediately or store in the refrigerator.
Notes
- You can customize this salad by adding grilled chicken or shrimp for a protein boost.
- This salad tastes even better the next day as the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 8mg
Keywords: Rainbow Orzo Salad, Orzo Pasta Salad, Summer Salad Recipe
