Rainbow Orzo Salad (Print Version)
A bright, colorful pasta dish with fresh vegetables, feta cheese and a tangy dressing, ready in just 25 minutes.
# Ingredients:
→ Dressing
01 -
1/4 cup extra virgin olive oil
02 -
2 tablespoons red wine vinegar
03 -
1 tablespoon lemon juice
04 -
1 teaspoon honey
05 -
1 clove garlic, minced
06 -
1/2 teaspoon Italian seasoning
07 -
salt and pepper, to taste
→ Salad
08 -
1 1/2 cups uncooked orzo pasta
09 -
1 cup cherry tomatoes, quartered
10 -
1/2 orange bell pepper, diced
11 -
1/2 yellow bell pepper, diced
12 -
1 cup diced cucumber
13 -
1/4 cup chopped red onion (optional)
14 -
1/4 cup crumbled feta cheese
15 -
1/4 cup fresh basil, sliced
16 -
salt and pepper, to taste
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook orzo until al dente, according to package instructions.
02 -
Whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, and a pinch of salt and pepper in a small bowl, or shake in a jar until well combined. Set aside.
03 -
Drain cooked orzo and rinse under cold water for about 1 minute, or until cooled. Transfer to a large mixing bowl.
04 -
Add cherry tomatoes, orange and yellow bell peppers, cucumber, red onion (optional), crumbled feta cheese, and sliced basil to the orzo. Toss to combine.
05 -
Drizzle the dressing over the salad and toss again to integrate flavors. Season with additional salt and pepper, if needed.
06 -
Serve immediately or store in an airtight container in the refrigerator. Salad can be refrigerated for up to 3 days. If dry, drizzle with a little olive oil before serving.
# Notes:
01 -
Cherry tomatoes can be swapped with diced roma tomatoes.
02 -
Orzo salad may dry out after refrigeration—add a drizzle of olive oil before serving.
03 -
Nutritional values are approximate per serving.