Description
A vibrant and colorful rainbow orzo salad packed with fresh vegetables and a tangy dressing.
Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- salt and pepper, to taste
- 1 1/2 cups uncooked orzo pasta
- 1 cup cherry tomatoes, quartered
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 cup diced cucumber
- 1/4 cup chopped red onion (optional)
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil, sliced
- salt and pepper, to taste
Instructions
- Cook orzo according to package instructions. Drain and let cool.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, Italian seasoning, salt, and pepper.
- In a large bowl, combine cooked orzo, cherry tomatoes, bell peppers, cucumber, and red onion (if using).
- Pour dressing over the salad and toss to combine.
- Top with crumbled feta cheese and fresh basil.
- Season with additional salt and pepper if needed.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Add grilled chicken or shrimp for extra protein.
- Substitute feta with goat cheese for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 8mg
Keywords: rainbow orzo salad, Mediterranean salad, easy pasta salad