Name: Rainbow Orzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup orzo pasta; 1 cup cherry or grape tomatoes, quartered; 1/2 orange bell pepper, diced; 1/2 yellow bell pepper, diced; 1/2 cucumber, diced; 1/4 red onion (optional), diced; 1/2 cup crumbled feta cheese; 2 tablespoons fresh basil, sliced; Salt and black pepper, to taste; 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 1 teaspoon honey; 1 garlic clove, minced; 1 teaspoon Italian seasoning

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Rainbow Orzo Salad is a vibrant, fresh pasta salad loaded with crunchy vegetables, creamy feta, and tossed in a zesty homemade dressing—perfect for light lunches, summer gatherings, or meal prep.

Why You’ll Love This Recipe

I make this salad all summer long because it's bright, flavorful, and so versatile. It comes together in under 30 minutes, and the simple vinaigrette outshines anything store‑bought. I love how I can swap in whatever veggies I have on hand, and it even improves the next day—ideal for meal prep or potlucks.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dressing
• Extra virgin olive oil
• Red wine vinegar
• Lemon juice
• Honey
• Garlic, minced
• Italian seasoning
• Salt and black pepper

For the salad
• Orzo pasta
• Cherry or grape tomatoes, quartered
• Orange and yellow bell peppers, diced
• Cucumber, diced
• Red onion (optional), diced
• Crumbled feta cheese
• Fresh basil, sliced
• Salt and black pepper

Directions

I cook the orzo in a large pot of salted boiling water until al dente, about 7–10 minutes. Then I drain and rinse it under cold water until it’s fully cooled.
While the pasta cooks, I whisk together the olive oil, vinegar, lemon juice, honey, garlic, Italian seasoning, salt, and pepper to make the dressing.
In a large bowl, I combine the cooled orzo, tomatoes, bell peppers, cucumber, red onion, feta, and basil.
I pour the dressing over the salad and toss everything gently until well combined.
I serve it immediately or refrigerate it in an airtight container if making ahead.

Servings and timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

I swap in other vegetables like spinach, shredded carrots, or olives depending on what I have.
I add protein like chickpeas, grilled chicken, or shrimp to make it a complete meal.
I change the cheese to goat cheese or mozzarella, or leave it out for a dairy-free option.
Sometimes I roast the bell peppers or tomatoes for a deeper flavor.
I use maple syrup instead of honey and skip the feta for a vegan version.
I experiment with different dressings like Greek or lemon vinaigrette.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. The pasta tends to soak up the dressing, so I usually add a drizzle of olive oil or extra dressing and give it a good toss before serving again. It’s best served cold or at room temperature, so no reheating is needed.

FAQs

What is orzo?

Orzo is a small, rice-shaped pasta made from semolina flour. It looks like rice but cooks like traditional pasta, and it’s perfect for salads.

How long does orzo take to cook?

Orzo typically takes about 7 to 10 minutes to cook until al dente. I taste it around the 8-minute mark to be sure.

Can I use a different type of pasta?

Yes, I sometimes use small pasta shapes like ditalini, mini shells, or even couscous when I don’t have orzo on hand.

What if I don’t like feta cheese?

No problem. I’ve made this salad without feta or with alternatives like goat cheese, mozzarella pearls, or just left the cheese out entirely.

Can I make this salad ahead of time?

Definitely. I often make it a day in advance. I just save a little of the dressing to stir in before serving so the salad stays fresh and flavorful.

Conclusion

I love how this Rainbow Orzo Salad brings color, crunch, and bold flavor to my table with minimal effort. It’s a go-to recipe for warm weather, gatherings, or a refreshing meal prep dish. It’s easy to customize, quick to prepare, and always satisfying.

Rainbow Orzo Salad

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Author: Sue
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Salad
Method: Boiling
Cuisine: Mediterranean
Diet: Vegetarian

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Description

Rainbow Orzo Salad is a vibrant, fresh pasta salad featuring crunchy vegetables, creamy feta, and a zesty homemade dressing. It's perfect for light lunches, summer gatherings, or make-ahead meal prep.

Instructions

Cook orzo in a large pot of salted boiling water until al dente, about 7–10 minutes. Drain and rinse under cold water until cooled.
In a bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, Italian seasoning, salt, and black pepper to make the dressing.
In a large bowl, combine the cooled orzo, tomatoes, bell peppers, cucumber, red onion, feta, and basil.
Pour the dressing over the salad and toss well to combine. Season with additional salt and pepper to taste.
Serve immediately, or refrigerate in an airtight container for later.

Notes

Add spinach, olives, or artichoke hearts for variety.
Include chickpeas, grilled chicken, or shrimp for protein.
Use goat cheese or mozzarella, or omit for dairy-free.
Roast tomatoes and peppers for added flavor.
Swap honey with maple syrup and skip cheese for a vegan version.
Use different vinaigrettes like lemon or Greek-style for variation.
Store leftovers in the fridge for up to 3 days; refresh with a little extra dressing.