Rainbow Orzo Salad Recipe

Introduction

This vibrant Rainbow Orzo Salad is a fresh and colorful dish perfect for light lunches or as a side at your next gathering. Combining tender orzo pasta with crisp vegetables and tangy feta, it’s a simple yet flavorful salad you can whip up in no time.

Ingredients

• 1 cup orzo pasta
• 2 cups assorted fresh vegetables (such as bell peppers, cucumbers, cherry tomatoes), chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil

Instructions

1. Step 1: Cook the orzo according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Step 2: In a large bowl, combine the cooled orzo with the chopped vegetables and crumbled feta. Drizzle with olive oil and gently toss to mix everything evenly.

Tips & Variations

• Add a squeeze of lemon juice or a splash of red wine vinegar for extra brightness.
• Include fresh herbs like parsley or basil to enhance the flavor.
• Swap feta for goat cheese or mozzarella for a different cheese profile.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled. If the salad becomes dry, toss with a little additional olive oil or a splash of lemon juice before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Rainbow Orzo Salad in advance?

Yes, this salad can be made a few hours ahead. Just keep it refrigerated and add any fresh herbs or dressing adjustments before serving for best flavor.

What vegetables work best in this salad?

Crunchy vegetables like bell peppers, cucumbers, cherry tomatoes, and red onions add vibrant color and texture. Feel free to use any vegetables you prefer or have on hand.

Rainbow Orzo Salad Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

A vibrant and refreshing Rainbow Orzo Salad featuring tender orzo pasta tossed with colorful vegetables, creamy feta cheese, and a zesty olive oil dressing. Perfect for a light lunch or as a side dish for any occasion.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Orzo

• 1 cup orzo pasta
• 4 cups water
• 1/2 teaspoon salt

Vegetables

• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1/2 cup diced cucumber
• 1/2 cup shredded purple cabbage
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley

Feta Cheese

• 1/2 cup crumbled feta cheese

Dressing

• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon red wine vinegar
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Cook the Orzo: Bring 4 cups of salted water to a boil in a medium saucepan. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to cool and stop the cooking process.
2. Prepare the Vegetables: While the orzo cooks, chop the red and yellow bell peppers, cucumber, purple cabbage, red onion, and parsley into bite-sized pieces to create a colorful, crisp mix.
3. Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, dried oregano, salt, and pepper until well combined.
4. Combine Salad: In a large mixing bowl, toss the cooled orzo with the vegetables, crumbled feta cheese, and the olive oil dressing until everything is evenly coated and mixed.
5. Serve: You can serve the salad immediately or refrigerate it for 30 minutes to allow the flavors to meld for a more pronounced taste. Stir before serving.

Notes

• For added protein, consider adding grilled chicken or chickpeas.
• This salad keeps well in the refrigerator for up to 3 days.
• Customize with your favorite vegetables or fresh herbs like mint or basil.
• Use gluten-free orzo to make this recipe gluten-free.

Keywords: rainbow orzo salad, orzo pasta salad, Mediterranean salad, vegetarian salad, feta orzo salad, healthy pasta salad