Description
Rainbow Orzo Salad is a bright and colorful pasta salad filled with fresh vegetables, feta cheese, and a simple homemade dressing. It is light, crunchy, and perfect for warm weather as a refreshing side dish or quick lunch.
Ingredients
Scale
- 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
- 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
Instructions
- Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente.
- While the pasta cooks, whisk olive oil, red wine vinegar, lemon juice, honey, garlic, Italian seasoning, salt, and pepper together in a bowl to make the dressing.
- Drain the orzo and rinse with cold water until cooled.
- Place the cooled orzo in a large bowl.
- Add cherry tomatoes, bell peppers, cucumber, red onion, feta cheese, and basil.
- Drizzle the dressing over the salad and toss until evenly combined.
- Season with additional salt and pepper to taste.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- You can replace cherry tomatoes with grape tomatoes or diced Roma tomatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If the salad dries slightly after chilling, drizzle a little olive oil and toss to refresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 3.7 g
- Sodium: 160.3 mg
- Fat: 11.2 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 8.8 g
- Trans Fat: 0 g
- Carbohydrates: 22.6 g
- Fiber: 1.7 g
- Protein: 4.6 g
- Cholesterol: 5.6 mg