Rainbow Orzo Salad

Rainbow Orzo Salad is a vibrant and colorful dish that combines the tender texture of orzo pasta with a variety of fresh vegetables, herbs, and a light, tangy dressing. This salad is not only a feast for the eyes but also a refreshing, healthy side dish or light main course. Whether you’re looking for something to bring to a summer BBQ, a potluck, or simply want a healthy, quick meal, this Rainbow Orzo Salad is the perfect choice. Packed with fiber, vitamins, and fresh flavors, it’s both delicious and nutritious!

Why You’ll Love This Recipe

Rainbow Orzo Salad is a fun, easy-to-make dish that bursts with color and flavor. The combination of vibrant vegetables, fresh herbs, and a zesty lemon vinaigrette creates a refreshing salad that pairs well with just about anything. The orzo pasta provides a light, tender base that soaks up the dressing beautifully. Plus, it’s fully customizable—you can add protein like grilled chicken or chickpeas for a more substantial meal, or keep it light and vegetarian. It’s perfect for meal prepping, as it stays fresh and flavorful in the fridge for several days.

Ingredients

  • 1 cup orzo pasta

  • 1 cup cherry tomatoes, halved

  • 1/2 cup cucumber, diced

  • 1/2 cup red bell pepper, diced

  • 1/4 cup red onion, finely diced

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup fresh basil, chopped (optional)

  • 1/4 cup feta cheese, crumbled (optional)

  • 1/4 cup black olives, sliced (optional)

  • 2 tablespoons olive oil

  • 2 tablespoons red wine vinegar

  • 1 tablespoon lemon juice

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Cook the orzo: Bring a large pot of salted water to a boil and cook the orzo according to the package instructions, usually about 8-10 minutes. Drain the orzo and rinse it under cold water to stop the cooking process. Set aside to cool.

  2. Prepare the vegetables: While the orzo is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and chop the parsley and basil (if using).

  3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic powder, salt, and pepper until fully combined.

  4. Assemble the salad: In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red bell pepper, red onion, and herbs. If you’re using feta cheese and olives, add them in at this stage.

  5. Toss and serve: Pour the dressing over the salad and toss to combine until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

  6. Serve: Serve immediately or refrigerate for up to 3 days. The flavors will develop even more as it sits, making it great for meal prep.

Servings and Timing

  • Servings: 4-6

  • Prep Time: 15 minutes

  • Cook Time: 10 minutes

  • Total Time: 25 minutes

Variations

  • Add protein: For a more filling meal, add grilled chicken, shrimp, chickpeas, or quinoa.

  • Make it vegan: Omit the feta cheese and olives for a fully plant-based version, or swap in vegan feta for a dairy-free option.

  • Add roasted vegetables: Roasted zucchini, sweet potatoes, or eggplant would be delicious additions to this salad.

  • Use different pasta: If you don’t have orzo, you can substitute with another small pasta like couscous, quinoa, or farro.

  • Change up the herbs: If you don’t have fresh parsley or basil, try using mint, cilantro, or dill for a different flavor profile.

Storage/Reheating

  • Storage: Store any leftover Rainbow Orzo Salad in an airtight container in the refrigerator for up to 3 days. It’s great for meal prepping!

  • Reheating: This salad is best served cold or at room temperature. If you prefer to reheat it, you can warm it slightly in the microwave or on the stovetop with a splash of olive oil, but it’s also delicious cold.

Conclusion

Rainbow Orzo Salad is a bright and refreshing dish that combines colorful vegetables, tender orzo pasta, and a zesty dressing for a delicious meal. It’s perfect for lunch, a side dish, or even as a light dinner, and it’s easy to customize to your liking. Whether you keep it simple or add protein and extra veggies, this salad is a versatile and healthy option that’s sure to become a staple in your recipe rotation!

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Rainbow Orzo Salad

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: Mediterranean
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Description

Rainbow Orzo Salad is a vibrant, refreshing dish that combines tender orzo pasta with colorful vegetables, fresh herbs, and a zesty lemon vinaigrette. This dish is perfect as a side, a light main course, or for meal prepping, offering a nutritious and customizable option for any occasion.

Ingredients

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped (optional)
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup black olives, sliced (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook the orzo according to the package instructions, about 8-10 minutes. Drain the orzo and rinse it under cold water to stop the cooking process. Set aside to cool.
  2. While the orzo is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and chop the parsley and basil (if using).
  3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic powder, salt, and pepper until fully combined.
  4. In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, and herbs. If you’re using feta cheese and olives, add them in at this stage.
  5. Pour the dressing over the salad and toss to combine until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
  6. Serve immediately or refrigerate for up to 3 days. The flavors will develop more as it sits, making it great for meal prep.

Notes

For added protein, consider adding grilled chicken, shrimp, chickpeas, or quinoa.To make it vegan, omit the feta cheese and olives, or swap them for vegan feta.Roasted vegetables like zucchini or sweet potatoes can be added for a hearty variation.Use different herbs such as mint, cilantro, or dill to customize the flavor.

Nutrition

  • Serving Size: 1 serving
  • Calories: 200
  • Sugar: 6g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 10mg

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