Fresh Rainbow Orzo Salad: A Zesty Summer Bowl (Print Version)

Brighten your plate with this vibrant Rainbow Orzo Salad! Packed with fresh veggies and a zesty dressing, it's a light, satisfying meal for any day.

# 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:

→ Base Ingredients

01 - 1 cup orzo pasta
02 - 1 English cucumber, diced
03 - 1 pint cherry tomatoes, halved
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 1/2 red onion, finely minced
07 - 1/2 cup crumbled feta cheese (optional, or plant-based)
08 - 1/4 cup fresh parsley, chopped

→ Zesty Lemon-Garlic Dressing

09 - 1/4 cup extra virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon lemon zest
12 - 2 cloves garlic, minced
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon salt (or to taste)
15 - 1/8 teaspoon black pepper (or to taste)

→ Optional Extras

16 - 1/2 cup cooked chickpeas
17 - Grilled chicken or shrimp, diced
18 - Fresh dill or mint, chopped

# Instructions:

01 - First things first, get that orzo cooking! Bring a big pot of salted water to a rolling boil. Add your orzo and cook according to package directions, usually 8-10 minutes, until it's perfectly al dente. This is where I always remind myself *not* to wander off. I've had too many sticky, overcooked pasta incidents! Once it's done, drain it well and rinse it under cold water to stop the cooking process and prevent it from clumping. This step is crucial for a non-mushy Rainbow Orzo Salad!
02 - While the orzo is doing its thing, get your chopping game on! Dice the cucumber, halve those cherry tomatoes, and chop your bell peppers into small, bite-sized pieces. Mince the red onion (remember that cold water trick if you need it!). Honestly, my kitchen counter looks like a vibrant explosion at this stage, but it’s so satisfying to see all those beautiful colors. Don't worry if your cuts aren't perfectly uniform; it's homemade, after all!
03 - In a small bowl or a jar, whisk together the extra virgin olive oil, fresh lemon juice and zest, minced garlic, dried oregano, salt, and pepper. Give it a good whisk until it's emulsified and looks slightly creamy. I always give it a little taste test here, adjusting the lemon or salt as needed. This dressing is the heart of our Rainbow Orzo Salad, so make sure it tastes just right to you!
04 - In a large mixing bowl, combine the cooled orzo, chopped cucumber, cherry tomatoes, bell peppers, and red onion. Pour the dressing over everything. Now, gently toss it all together! You want to coat every single piece of orzo and every veggie with that delicious dressing. I use a big spatula for this to avoid smashing the tomatoes. It’s like painting with food, honestly.
05 - Stir in the fresh chopped parsley and the crumbled feta cheese. Give it another gentle toss. This is where the Rainbow Orzo Salad really comes to life, with that fresh green pop from the parsley and the salty white bits of feta. Sometimes I hold back a little parsley and feta to sprinkle on top right before serving, just for presentation. It makes it look extra fancy without any extra effort!
06 - Cover the bowl and refrigerate the Rainbow Orzo Salad for at least 30 minutes, or even better, an hour. This chilling time is so important! It allows all those incredible flavors from the veggies, orzo, and dressing to really meld together and become something truly magical. I know it's hard to wait, but trust me, your patience will be rewarded with a much more flavorful salad. Give it a quick stir before serving!

# Notes:

01 - Personal cooking tip I've learned: Always rinse your orzo under cold water to prevent it from clumping and to stop the cooking!
02 - Storage advice that actually works from my kitchen trials: This salad is best made a few hours ahead; the flavors really meld in the fridge.
03 - Substitution I've tried that worked surprisingly well: Swap feta for goat cheese or even toasted pine nuts for a different texture.
04 - Serving suggestion that makes this dish extra special: Garnish with extra fresh parsley and a drizzle of really good olive oil just before serving.

# Equipment Needed:

01 - Large pot
02 - colander
03 - cutting board
04 - sharp knife
05 - mixing bowls
06 - whisk or jar with lid

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 40g
Protein: 9g

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