Veggie Rainbow Orzo Salad with Tangy Lemon and Feta
A vibrant Mediterranean-inspired salad combining orzo pasta, colorful vegetables, fresh herbs, and a zesty lemon-honey dressing. Packed with vitamins, protein, and bold flavors, this light yet satisfying dish is perfect for lunch, dinner, or summer gatherings.
- Prep Time: 15
- Cook Time: 8
- Total Time: 23
- Yield: 6 servings
- Category: salads
- Method: Boiling/Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
1 cup orzo pasta
1 red bell pepper, diced
1 medium cucumber, diced
1/2 red onion, finely chopped
1/3 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/4 cup fresh basil, chopped
3 tablespoons olive oil
Juice of 2 lemons
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 cup crumbled feta cheese (optional: substitute with vegan feta for vegetarian)
Salt and black pepper to taste
Instructions
Cook orzo in salted boiling water until al dente (about 8 minutes). Rinse under cold water and drain.
Toss orzo with diced red bell pepper, cucumber, red onion, parsley, dill, and basil.
In a small bowl, whisk olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper.
Pour dressing over salad and mix until fully coated.
Fold in crumbled feta before chilling for at least 30 minutes to allow flavors to meld.
Adjust seasoning if needed before serving.
Notes
Chill for up to 4 hours for enhanced flavor. Store leftovers in an airtight container in the refrigerator for 2-3 days. Can be customized with additional veggies like cherry tomatoes or avocado.