Description
Colorful rainbow orzo salad celebrates Mediterranean flavors with fresh vegetables and zesty herbs. Crisp ingredients and tangy dressing create a light, refreshing dish perfect for summer gatherings.
Ingredients
Scale
- 1 1/2 cups orzo pasta
- 1 cup cherry tomatoes (quartered)
- 1 cup cucumber (diced)
- 1/2 bell pepper (orange, diced)
- 1/2 bell pepper (yellow, diced)
- 1/4 cup red onion (diced, optional)
- 1/4 cup feta cheese (crumbled)
- 1/4 cup fresh basil (sliced)
- 1/4 cup extra virgin olive oil
- 2 tbsps red wine vinegar
- 1 tbsp lemon juice
- 1 tsp honey
- 1 clove garlic (minced)
- 1/2 tsp Italian seasoning
- Salt (to taste)
- Pepper (to taste)
Instructions
- Boil a generously salted pot of water at high heat. Cook orzo pasta until perfectly tender, following package guidelines, which typically takes 8-10 minutes. Drain and immediately rinse with cold water to stop cooking and cool rapidly.
- Create a vibrant dressing by whisking olive oil, red wine vinegar, lemon juice, honey, minced garlic, and Italian seasoning until smoothly blended. Allow flavors to meld while preparing remaining ingredients.
- Chop colorful bell peppers into uniform small cubes, slice cherry tomatoes into quarters, dice cucumber, and thinly slice fresh basil leaves. If desired, mince red onion for additional zesty flavor.
- In a spacious mixing bowl, combine cooled orzo with prepared vegetables. Gently crumble feta cheese over the mixture, ensuring even distribution of ingredients.
- Pour prepared dressing over the salad, tossing delicately to coat each ingredient. Season with salt and pepper, adjusting to personal taste preferences.
- For optimal flavor development, let salad rest at room temperature for 15-20 minutes before serving. Alternatively, refrigerate and consume within 24 hours, giving a gentle stir before presentation to revive its vibrant character.
Notes
- Rinse orzo immediately after cooking to stop the cooking process and prevent mushy texture, ensuring each pasta grain remains perfectly al dente.
- Customize the salad by substituting feta with vegan cheese alternatives or using gluten-free orzo for dietary accommodations, making it adaptable for various nutritional needs.
- Enhance flavor complexity by marinating chopped vegetables in dressing for 15 minutes before mixing, allowing ingredients to absorb and develop deeper taste profiles.
- Prepare this salad ahead of time for meal prep, as flavors intensify and meld beautifully when refrigerated overnight, creating an even more delicious dish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 12 mg