Description
Rainbow Orzo Salad is a delightful blend of vibrant colors and refreshing flavors, perfect for warm weather gatherings or as a nutritious meal prep option. This salad features tender orzo pasta tossed with an array of fresh vegetables, including cherry tomatoes, bell peppers, and cucumber, all drizzled with a zesty dressing made from olive oil, apple cider vinegar, and lemon juice. It’s not just visually appealing; every bite bursts with freshness and flavor, making it a go-to dish for picnics or light lunches at home.
Ingredients
Scale
- 1 ½ cups uncooked orzo pasta
- 1 cup cherry tomatoes, quartered
- ½ orange bell pepper, diced
- ½ yellow bell pepper, diced
- 1 cup diced cucumber
- ¼ cup chopped red onion (optional)
- ¼ cup crumbled feta cheese (optional)
- ¼ cup fresh basil, sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red apple vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- salt and pepper, to taste
Instructions
- Cook the orzo in salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper.
- In a large mixing bowl, combine the cooled orzo with cherry tomatoes, bell peppers, cucumber, red onion (if using), feta cheese (if using), and basil.
- Drizzle the dressing over the salad and toss gently until well coated.
- Season with additional salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 3g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg