This vibrant and refreshing Rainbow Orzo Salad is a delightful mix of crunchy vegetables, creamy feta, and fresh herbs, all tossed in a tangy red wine vinaigrette. Perfect for meal prep, summer cookouts, or a light lunch, this salad is both nutritious and visually appealing.
For the Salad:
1½ cups uncooked orzo pasta
1 cup cherry tomatoes, quartered
½ orange bell pepper, diced
½ yellow bell pepper, diced
1 cup diced cucumber
¼ cup chopped red onion (optional)
¼ cup crumbled feta cheese
¼ cup fresh basil, sliced
Salt and pepper, to taste
For the Dressing:
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon honey
1 clove garlic, minced
½ teaspoon Italian seasoning
Salt and pepper, to taste
Cook the Orzo:
Bring a large pot of salted water to a boil. Cook orzo until al dente, according to package directions.
Prepare the Dressing:
While the pasta is cooking, whisk together all the dressing ingredients in a small bowl until combined.
Cool the Orzo:
Drain and rinse the orzo with cold water for about 1 minute, or until cooled. Place in a large bowl.
Combine Salad Ingredients:
Add the tomatoes, peppers, cucumber, red onion (if using), feta cheese, and basil to the orzo. Toss to combine.
Dress the Salad:
Drizzle the dressing over the salad and toss again to combine. Season with salt and pepper to taste.
Serve or Store:
Serve immediately or store in an airtight container in the refrigerator. Enjoy!
Calories: 205 kcal
Protein: 4.6 g
Carbohydrates: 22.6 g
Fat: 11.2 g
Saturated Fat: 2.4 g
Cholesterol: 5.6 mg
Sodium: 160.3 mg
Fiber: 1.7 g
Sugar: 3.7 g