Description
This vibrant Rainbow Orzo Salad is a fresh, colorful medley of orzo pasta, crisp vegetables, and tangy feta cheese, all tossed in a zesty homemade dressing. Perfect for a quick lunch or a light dinner, this salad combines vibrant bell peppers, cherry tomatoes, cucumbers, and fresh basil with a flavorful dressing of olive oil, red wine vinegar, lemon juice, and a hint of honey for sweetness. Easy to prepare and full of refreshing flavors, it can be served immediately or chilled for later enjoyment.
Ingredients
Scale
Salad Ingredients
- 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
Dressing Ingredients
- 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: Bring a large pot of salted water to a boil. Add the uncooked orzo pasta and cook until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- Prepare the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper until well combined.
- Drain the pasta: Drain the cooked orzo and immediately rinse it under cold water to stop the cooking process and cool the pasta. Transfer the rinsed orzo to a large mixing bowl.
- Combine ingredients: Add the quartered cherry tomatoes, diced orange and yellow bell peppers, diced cucumber, chopped red onion if using, crumbled feta cheese, and fresh basil to the bowl with the orzo. Gently toss to mix the ingredients evenly.
- Dress the salad: Pour the prepared dressing over the salad mixture and toss everything gently again to coat all the ingredients thoroughly with the dressing.
- Serve or refrigerate: Serve the salad immediately for best freshness, or cover and refrigerate for at least 30 minutes to let the flavors meld before serving.
Notes
- You can add other vegetables like black olives or spinach for variation.
- For a vegan version, omit feta or use a plant-based cheese alternative.
- This salad can be made a few hours ahead; keep it chilled and toss before serving.
- Adjust the honey based on your desired sweetness level.
- Use gluten-free orzo if you need to make the salad gluten-free.
