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.
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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
