Description
Rainbow Orzo Salad is a colorful and refreshing dish perfect for any occasion, from summer picnics to light lunches. This vibrant salad combines tender orzo pasta with an array of fresh vegetables, all tossed in a zesty homemade dressing. The result is a delightful blend of flavors and textures that not only looks stunning but also packs a nutritional punch. Enjoy it as a side dish or the main event—it’s versatile enough to suit any meal!
Ingredients
Scale
- 1 ½ cups uncooked orzo pasta
- 1 cup cherry tomatoes, quartered
- ½ orange bell pepper, diced
- ½ yellow bell pepper, diced
- 1 cup diced cucumber
- ¼ cup chopped red onion (optional)
- ¼ cup crumbled feta cheese
- ¼ 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 salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper.
- In a large mixing bowl, combine cooled orzo with cherry tomatoes, bell peppers, cucumber, red onion (if using), feta cheese, and fresh basil.
- Drizzle with dressing and toss gently to coat all ingredients evenly.
- Season with additional salt and pepper to taste. Serve immediately or refrigerate for later.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 7mg