Description
A vibrant and refreshing Rainbow Orzo Salad featuring colorful bell peppers, cherry tomatoes, cucumber, and a zesty homemade dressing, tossed with tender orzo pasta and topped with crumbled feta and fresh basil. Perfect as a light lunch or side dish ready in just 25 minutes.
Ingredients
Dressing Ingredients
- 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 Ingredients
- 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
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente, usually about 8-10 minutes.
- Prepare the Dressing: While the pasta cooks, whisk together extra virgin olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper in a small bowl until well combined. Alternatively, place all dressing ingredients in a jar and shake vigorously to mix. Set aside.
- Cool the Pasta: Drain the cooked orzo and rinse under cold water for about 1 minute until completely cooled. This stops the cooking process and prevents sticking. Transfer the cooled orzo to a large mixing bowl.
- Assemble the Salad: Add the quartered cherry tomatoes, diced orange and yellow bell peppers, diced cucumber, chopped red onion (if using), crumbled feta cheese, and sliced fresh basil to the bowl with orzo. Toss gently to combine all the ingredients evenly.
- Add Dressing and Season: Drizzle the prepared dressing over the salad and toss again to coat everything well. Taste and adjust salt and pepper as needed.
- Serve or Store: Serve the salad immediately for best freshness, or transfer to an airtight container and refrigerate until ready to serve. Enjoy this colorful and flavorful dish chilled or at room temperature.
Notes
- Rinsing the orzo under cold water after cooking prevents it from becoming mushy and helps cool the salad quickly.
- If you prefer a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- This salad can be stored in the refrigerator for up to 3 days, making it great for meal prep or picnics.
- You can customize the vegetables based on availability or preference, such as adding olives or zucchini.
- For extra protein, consider adding grilled chicken or chickpeas.
