Description
A vibrant and healthy Rainbow Orzo Salad recipe packed with colorful vegetables and a zesty lemon-olive oil dressing. Perfect for a light lunch, side dish, or potluck. Easy to make and full of flavor!
Ingredients
Scale
- 1 cup dry orzo pasta
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced yellow bell pepper
- 1/2 cup finely diced orange bell pepper
- 1/2 cup finely diced cucumber
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup Kalamata olives, pitted and halved (optional)
- 1/4 cup sun-dried tomatoes, oil-packed and chopped (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Pinch of sugar (optional)
Instructions
- 1. Cook the orzo according to package directions until al dente. Drain, rinse under cold water, and spread on a baking sheet to cool completely.
- 2. While the orzo cools, finely dice the bell peppers, cucumber, and red onion. Chop the fresh parsley. If using, prepare olives, sun-dried tomatoes, and feta.
- 3. Whisk together the dressing ingredients: olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper. Add a pinch of sugar if desired.
- 4. In a large bowl, combine the cooled orzo, all the prepared vegetables, parsley, and any optional additions.
- 5. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- 6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Store tightly covered in an airtight container in the refrigerator for up to 3-4 days. Stir before serving as dressing may separate. Best served cold or at room temperature; do not reheat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Mix
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Estimate ~300-400 (depending on optional ingredients)
- Sugar: Estimate ~5-8g
- Sodium: Estimate ~200-400mg (depending on olives/feta)
- Fat: Estimate ~15-25g
- Carbohydrates: Estimate ~30-40g
- Fiber: Estimate ~4-6g
- Protein: Estimate ~5-8g