Fresh Rainbow Orzo Salad: A Zesty, Colorful Meal (Print Version)

Easy Rainbow Orzo Salad for a colorful meal! Enjoy bright flavors & fresh veggies in this simple, vibrant recipe. Perfect for any occasion.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Pasta & Base Veggies

01 - 1 cup orzo pasta
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 pint cherry tomatoes, halved
05 - 1 English cucumber, diced
06 - 1/2 red onion, thinly sliced

→ Zesty Dressing Essentials

07 - 1/4 cup extra virgin olive oil
08 - 3 tablespoons fresh lemon juice
09 - 1 tablespoon red wine vinegar
10 - 2 cloves garlic, minced
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon salt (or to taste)
13 - 1/4 teaspoon freshly ground black pepper (or to taste)

→ Fresh Herbs & Finishing Touches

14 - 1/4 cup fresh parsley, chopped
15 - 1/2 cup crumbled feta cheese

→ Optional Crunch

16 - 2 tablespoons toasted pine nuts (or sunflower seeds)

# Instructions:

01 - First things first, get that water boiling, hon. Add a good, generous pinch of salt – don't forget it like I often do, leading to bland pasta! Cook the orzo according to package directions until it's perfectly al dente, usually about 8-10 minutes. Drain it quickly, give it a good rinse with cold water to stop the cooking and prevent clumping, then let it hang out in a colander. This step is crucial for a non-mushy **Rainbow Orzo Salad**, trust me on this one.
02 - While the orzo is cooling down, it's time for the fun part: chopping all those beautiful veggies! Dice your red and yellow bell peppers, halve those sweet cherry tomatoes, thinly slice the red onion (remember my ice water trick if you want to mellow it out!), and chop the cucumber. I always lay them out on a big cutting board; it's so satisfying seeing all those colors pop before they even hit the bowl. Honestly, this is where the salad truly starts to come alive.
03 - In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and freshly ground black pepper. Give it a good taste! Does it need more lemon? More salt? This is where you make it *yours*. I usually add a little extra lemon because I just adore that bright kick in my **Rainbow Orzo Salad**. It should smell wonderfully fresh and tangy!
04 - Now for the grand assembly! In a large bowl, toss the cooled orzo with all your beautiful, chopped veggies. Pour that zesty dressing all over everything. Give it a good, gentle stir, making sure every little orzo piece and every veggie chunk gets coated in that delicious dressing. This is where the magic starts to happen, seeing all those vibrant colors blend together like a painter's palette. Don't be afraid to get in there with your hands, sometimes it's just easier!
05 - Time to add the final touches! Crumble in the feta cheese and chop up that fresh parsley. Add them to the bowl and gently fold them in. We don't want to mash things up; we're looking for pockets of salty feta and bright parsley throughout. I sometimes sneak a little taste right here – oops! It's hard to resist, honestly, when it smells this good.
06 - For the absolute best flavor, cover the bowl and pop your **Rainbow Orzo Salad** in the fridge for at least 30 minutes, or even a few hours. This chilling time lets all those delicious flavors meld and deepen. When you're ready to serve, give it another quick stir and maybe a sprinkle of extra fresh parsley for garnish. It should look bright, smell invigorating, and taste wonderfully fresh and zesty!

# Notes:

01 - Always rinse your cooked orzo with cold water to prevent it from clumping and overcooking. It's a game-changer!
02 - This salad tastes even better the next day, so it's a fantastic make-ahead option for lunches.
03 - No feta? Crumbled goat cheese or even a sprinkle of nutritional yeast for a dairy-free tang works surprisingly well.
04 - Serve chilled with a sprig of fresh mint for an unexpected burst of freshness.

# Equipment Needed:

01 - Large pot
02 - colander
03 - cutting board
04 - sharp knife
05 - mixing bowls
06 - whisk
07 - airtight container

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 38g
Protein: 10g

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