This colorful Rainbow Orzo Salad is packed with fresh veggies and bright flavors! It’s quick to make and perfect for a light meal or a side dish at a picnic.
I love how every bite is a little crunchy and refreshing. Plus, you can easily mix in any vegetables you have on hand. Who knew eating the rainbow could be this fun? 🌈
Key Ingredients & Substitutions
Orzo Pasta: This tiny rice-shaped pasta is the base of our salad. If you need a gluten-free option, try using quinoa or a gluten-free pasta. You could even use farro for a different texture!
Cherry Tomatoes: They add sweetness and color. Grape tomatoes work great too! If they’re out of season, consider using canned diced tomatoes (drain them first) or even diced bell peppers for that burst of color.
Cucumber: A refreshing crunch! If you prefer, you can skip it altogether or swap it for diced bell peppers or zucchini for a different flavor.
Bell Peppers: The orange and yellow ones give a sweet flavor. Feel free to use red or green peppers, depending on what you have. The mix of colors really makes the salad pop!
Feta Cheese: It adds a tangy bite to the salad. You can use goat cheese or even omit it for a vegan option. Nutritional yeast can add a cheesy flavor if you want that taste without the dairy.
What’s the Best Way to Cook Orzo Perfectly?
Cooking orzo might seem simple, but it requires a little attention. Here’s how to do it just right:
- Bring a pot of salted water to a rolling boil. The salt helps season the pasta.
- Add the orzo and stir to prevent sticking. Cook until al dente, about 7-9 minutes.
- Drain the pasta, and rinse under cold water to stop cooking. This keeps it from getting mushy.
These steps ensure your orzo is perfectly cooked and ready to pair with all those fresh veggies!
How to Make Easy Rainbow Orzo Salad with Fresh Veggies
Ingredients You’ll Need:
- 1 1/2 cups orzo pasta
- 1 cup cherry or grape tomatoes, halved
- 1 cup diced cucumber
- 1 cup diced orange bell pepper
- 1 cup diced yellow bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh basil or parsley
- 1/2 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar or lemon juice
- 1 teaspoon dried oregano (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This lovely salad takes about 15 minutes to prepare, plus you’ll want to chill it in the fridge for at least 30 minutes. So, in total, plan for around 45 minutes from start to when it’s on the table!
Step-by-Step Instructions:
1. Cook the Orzo:
First, bring a large pot of salted water to a rolling boil. Once boiling, add the orzo and cook according to the package instructions until it’s al dente—this typically takes about 7 to 9 minutes. Keep an eye on it, so it doesn’t get too soft!
2. Cool the Orzo:
After the orzo is cooked, drain it in a colander and rinse it under cold water. This helps stop the cooking process so it doesn’t become mushy. Make sure to drain well!
3. Combine the Veggies:
In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumber, diced orange and yellow bell peppers, finely chopped red onion, and the chopped fresh basil or parsley. The colors should create a beautiful rainbow effect!
4. Make the Dressing:
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar (or lemon juice), dried oregano (if using), salt, and pepper. This dressing is what brings everything together, so make sure it’s well-mixed!
5. Toss Salad Ingredients:
Pour the prepared dressing over the orzo and veggie mixture. Gently toss everything together to ensure that all the ingredients are well coated in the dressing.
6. Add Feta Cheese:
Now it’s time to fold in the crumbled feta cheese. Do this gently, and save a bit of feta to sprinkle on top when serving, if you like!
7. Adjust Seasoning:
Give the salad a taste and adjust the seasoning with extra salt and pepper if needed. Everyone’s taste is different, so make it just right for you!
8. Chill & Serve:
Cover the salad and place it in the refrigerator for at least 30 minutes. Chilling helps all those flavors come together beautifully. Serve cold or at room temperature, making it a great choice for picnics or light meals!
This Easy Rainbow Orzo Salad is not only beautiful but also refreshing and nutritious, making it a perfect addition to any table!
Frequently Asked Questions about Easy Rainbow Orzo Salad
Can I Use Different Vegetables in This Salad?
Absolutely! This salad is versatile, so feel free to swap in any vegetables you prefer or have on hand. Some great options include diced zucchini, shredded carrots, or even peas. Just keep the colors bright for that rainbow effect!
Is This Salad Vegan-Friendly?
Yes, you can easily make it vegan by omitting the feta cheese or using a plant-based feta alternative. The salad will still be delicious and packed with flavor from the fresh veggies and dressing!
How Long Does Leftover Orzo Salad Last in the Fridge?
Leftover orzo salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving, as the dressing may settle.
Can I Make This Salad Ahead of Time?
Definitely! This salad can be made a day in advance. Just keep it covered in the fridge. The flavors will meld beautifully, making it even tastier when you serve it!
