Description
Rainbow Orzo Salad is a vibrant, fresh dish that embodies the spirit of summer. Bursting with colorful vegetables and tender orzo pasta, this salad is not only visually appealing but also incredibly tasty. Perfect for barbecues, picnics, or light lunches, its crunchy texture combined with a zesty dressing will excite your palate. Quick to prepare in just 25 minutes, it’s highly versatile and customizable to suit your preferences. Whether enjoyed as a standalone meal or paired with grilled proteins, this salad is sure to become a favorite in your recipe repertoire.
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 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 the orzo in a large pot of salted boiling water until al dente; drain and rinse with cold water.
- Whisk together the dressing ingredients in a bowl.
- In a mixing bowl, combine cooled orzo with cherry tomatoes, bell peppers, cucumber, onion (if using), feta cheese, and basil.
- Drizzle the dressing over the salad and toss gently to combine.
- Season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg