Description
Rainbow Orzo Salad is a vibrant and refreshing dish that bursts with fresh flavors and colorful vegetables, making it perfect for warm weather occasions like picnics, barbecues, or light lunches. This easy-to-prepare salad combines tender orzo pasta with a delightful medley of cherry tomatoes, bell peppers, cucumbers, and fresh basil, all tossed in a zesty dressing.
Ingredients
Scale
- 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
- 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. Transfer to a large mixing bowl.
- In a small bowl or jar, whisk together the dressing ingredients until well combined.
- Add the cherry tomatoes, bell peppers, cucumber, red onion (if using), feta cheese, and basil to the cooled orzo. Toss gently to combine.
- Drizzle the dressing over the salad and toss again until everything is evenly coated. Season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator for at least 30 minutes for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg