Rainbow Orzo Salad
A bright, vegetable-packed orzo salad tossed in a tangy lemon-red wine vinegar dressing with crumbled feta and fresh basil. Simple to make and great for serving chilled or at room temperature.
Equipment
- Large Pot
- Colander
- Large bowl
- Whisk or jar (for shaking dressing)
- Measuring cups and spoons
- Knife
- Cutting Board
- airtight container
Ingredients
Dressing
- 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
Salad
- 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 cucumber diced
- 1/4 cup red onion chopped (optional)
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil sliced
Instructions
Instructions
- Bring a large pot of salted water to a boil and cook the orzo until al dente according to package directions.
- While the orzo cooks, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper in a small bowl or jar; set aside.
- Drain the cooked orzo and rinse under cold water until cooled, then transfer it to a large bowl.
- Add the tomatoes, diced peppers, cucumber, red onion (if using), feta, and basil to the orzo; toss to combine, drizzle with the dressing, toss again, and adjust seasoning to taste.
- Serve immediately or store the salad in an airtight container in the refrigerator for later; it keeps well chilled for several days.
Notes
Make ahead: the salad can be assembled a few hours in advance—store chilled and bring to room temperature 15 minutes before serving for best flavor. Swap in grilled chicken or chickpeas for extra protein. If you prefer a lighter dressing, reduce the olive oil by 1-2 tablespoons. Taste and adjust salt after adding feta, as it can be salty.