Description
Rainbow Orzo Salad is a vibrant and refreshing dish that’s perfect for any gathering, from picnics to BBQs. This colorful salad combines tender orzo pasta with an array of crunchy vegetables, creating a feast for both the eyes and the palate. Whipped up in just 25 minutes, it’s an effortless choice for busy days or when you want to impress your guests without spending hours in the kitchen. The tangy homemade dressing ties everything together beautifully, making each bite a delightful experience. Whether served as a light lunch or a side dish, Rainbow Orzo 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 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 in salted boiling water until al dente (follow package directions). Drain and rinse under cold water.
- In a bowl, whisk together olive oil, vinegar, lemon juice, honey, 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 with dressing and toss gently until everything is well coated.
- Season with additional salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 220
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg