Description
Rainbow Orzo Salad is a vibrant and nutritious dish that’s perfect for summer gatherings, picnics, or as a light lunch option. Combining colorful vegetables with tender orzo pasta, this salad bursts with flavor and texture in every bite. The refreshing dressing elevates the dish, making it an ideal companion to grilled meats or a standalone meal packed with wholesome goodness. Easily customizable, you can add proteins like grilled chicken or chickpeas to make it hearty. This Rainbow Orzo Salad is not only visually appealing but also quick to prepare, taking just 25 minutes from start to finish!
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 crumbled feta cheese
- 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 pasta in a large pot of salted boiling water until al dente; drain and rinse under cold water.
- In a bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper to create the dressing.
- In a large mixing bowl, combine the cooled orzo with cherry tomatoes, bell peppers, cucumber, feta cheese, and basil.
- Drizzle the dressing over the salad and toss gently to coat evenly. Adjust seasoning as needed.
- Serve immediately or refrigerate for at least 30 minutes for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg