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Rainbow Orzo Salad: Quick, Colorful & Tasty Favorite

Rainbow Orzo Salad in white bowl with fresh veggies
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Rainbow Orzo Salad is a bright and colorful salad that’s perfect for warmer weather. It’s crunchy, light and fresh. This easy pasta salad is the perfect side dish or light lunch.

Ingredients

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For the Dressing:

  • 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

For the Salad:

  • 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
  • salt and pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook orzo until al dente, according to package directions.

2. While the pasta is cooking, make the dressing by whisking all the dressing ingredients together in a small bowl until combined (or shake together in a jar). Set aside.

3. Drain and rinse the orzo with cold water, about 1 minute, or until cooled. Place in a large bowl.

4. Add in the tomatoes, peppers, cucumber, red onion (optional), feta cheese, and basil. Toss to combine.

5. Drizzle with the dressing and toss again to combine. Season with salt and pepper, to taste.

6. Serve immediately or store in an airtight container in the refrigerator.

Notes

In place of the cherry tomatoes, you can use grape tomatoes or diced Roma tomatoes.

To store, refrigerate in an airtight container for up to 3 days. It may dry out slightly—just drizzle with a bit more olive oil and toss before serving.

Try adding chickpeas for added protein or swapping feta with mozzarella pearls.

Toasting the orzo in a hot pan with a drizzle of oil before boiling can give it a nutty flavor.

Find it online: https://cookingwithramsay.com/rainbow-orzo-salad/