Description
A vibrant and refreshing Lemony Rainbow Orzo Salad featuring a colorful mix of fresh vegetables, tangy lemon dressing, and creamy feta cheese. Perfect as a light lunch, side dish, or potluck favorite, this Mediterranean-inspired salad combines cooked orzo pasta with cherry tomatoes, bell pepper, cabbage, carrot, cucumber, red onion, and parsley, all tossed in a zesty lemon olive oil dressing.
Ingredients
Scale
Salad Ingredients
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 yellow bell pepper, diced
- 1 cup shredded purple cabbage
- 1 carrot, grated
- ½ cup chopped cucumber
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley, chopped
- ¼ cup crumbled feta cheese
Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to package directions until al dente, usually around 8-10 minutes. Drain and rinse the orzo under cold water to stop the cooking process and cool it down.
- Prepare the Vegetables: While the orzo cooks and cools, halve the cherry tomatoes, dice the yellow bell pepper, shred the purple cabbage, grate the carrot, chop the cucumber, finely dice the red onion, and chop the fresh parsley.
- Combine Salad Components: In a large mixing bowl, add the cooled orzo pasta and all the prepared vegetables and parsley. Toss gently to combine.
- Make the Dressing: In a smaller bowl, whisk together the olive oil, fresh lemon juice, lemon zest, salt, and black pepper until well emulsified.
- Toss Salad with Dressing: Pour the lemon dressing over the orzo and vegetable mixture. Toss thoroughly but gently to make sure everything is evenly coated with the dressing.
- Add Feta Cheese: Gently fold in the crumbled feta cheese, being careful not to break it down too much.
- Chill and Serve: Cover the salad and refrigerate for at least 15-30 minutes before serving to allow the flavors to meld together beautifully.
Notes
- This salad is excellent for meal prep and potluck gatherings.
- For added protein, consider mixing in cooked chickpeas or grilled chicken.
- Keep the salad refrigerated and consume within 3 days for optimal freshness.
