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Rainbow Orzo Salad Recipe

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
A vibrant and refreshing salad packed with colorful vegetables and a zesty dressing.

Ingredients

Dressing

  • 60 ml extra virgin olive oil
  • 30 ml red wine vinegar
  • 15 ml lemon juice
  • 5 g honey
  • 1 clove garlic, minced
  • 1.5 g italian seasoning
  • to taste salt and pepper

Salad

  • 225 g uncooked orzo pasta
  • 150 g cherry tomatoes, quartered
  • 75 g orange bell pepper, diced
  • 75 g yellow bell pepper, diced
  • 150 g diced cucumber
  • 30 g chopped red onion (optional)
  • 30 g crumbled feta cheese
  • 15 g fresh basil, sliced

Instructions 

  • Bring a large pot of salted water to a boil. Cook orzo until al dente, then drain and rinse under cold water.
  • In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, Italian seasoning, salt, and pepper.
  • Add cherry tomatoes, bell peppers, cucumber, red onion (if using), feta, and basil to the orzo.
  • Pour the dressing over the salad and toss until well coated. Taste and adjust seasoning.

Notes

For added flavor, let the salad sit for 30 minutes before serving.
Calories: 350kcal
Cost: $12.00
Course: Salad
Cuisine: Mediterranean
Keyword: orzo