Description
This Rainbow Orzo Salad is bursting with color and flavor! Packed with crisp veggies, tender orzo pasta, and tossed in a zesty lemon vinaigrette, it’s a perfect side dish for summer picnics, BBQs, or light lunches.
Ingredients
Scale
- 1 cup dry orzo pasta
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup kalamata olives, sliced (optional)
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley or dill, chopped
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil. Cook orzo according to package instructions. Drain, rinse with cold water, and let cool.
- Chop the Veggies: While the orzo cools, chop all vegetables and herbs.
- Mix the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, mustard, salt, and pepper.
- Combine Salad: In a large bowl, combine cooked orzo, veggies, herbs, olives (if using), and feta. Pour dressing over and toss gently to combine.
- Chill and Serve: Refrigerate for at least 15 minutes before serving for best flavor.
Notes
This salad holds up well for a day or two in the fridge—perfect for meal prep. You can add chickpeas or grilled chicken for extra protein. Swap feta with a dairy-free alternative for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Keywords: rainbow orzo salad, cold pasta salad, summer salad, orzo side dish, healthy meal prep