This Rainbow Orzo Salad is everything you want in a summer dish: fresh, vibrant, and packed with flavor. Loaded with colorful veggies, crunchy orzo pasta, and a zesty homemade dressing, it’s the perfect side dish for BBQs, picnics, or weeknight dinners. And the best part? It’s customizable to your tastes, making it a hit at any gathering.
Why You’ll Love This Recipe:
If you’re looking for a salad that’s as delicious as it is beautiful, look no further! This Rainbow Orzo Salad has earned rave reviews from family, friends, and fellow salad lovers. Here’s why:
- Quick & Easy: Ready in under 30 minutes, it’s perfect for a last-minute dish.
- Fresh & Healthy: Packed with seasonal vegetables, it’s a great way to use fresh produce from your local farmer’s market.
- Versatile: Whether you’re serving it as a side or making it a main, you can customize this salad with your favorite veggies, cheese, and even protein.
Ingredients You’ll Need:
- Orzo: The star of the salad. You can use regular, whole wheat, or gluten-free orzo depending on your preference.
- Fresh Veggies: Cherry tomatoes, yellow and orange bell peppers, cucumber (English or Persian works great), and red onion (optional).
- Cheese: Crumbled feta adds a salty, creamy kick, but feel free to swap it out for goat cheese, mozzarella, or leave it out for a dairy-free version.
- Herbs: Fresh basil, finely sliced, brings a fragrant and vibrant taste.
- Dressing: A simple mix of extra virgin olive oil, red wine vinegar, lemon juice, honey, garlic, and Italian seasoning.
How to Make Rainbow Orzo Salad:
- Cook the Orzo: Bring a large pot of salted water to a boil, cook the orzo until al dente, then drain and rinse with cold water.
- Make the Dressing: Whisk together olive oil, vinegar, lemon juice, honey, garlic, Italian seasoning, salt, and pepper.
- Assemble: In a large bowl, toss the cooled orzo with the chopped veggies, feta, and basil. Drizzle with the dressing and toss until everything is well coated.
- Season to Taste: Adjust salt and pepper to your liking. Serve immediately or chill in the fridge for later.
Tips & Variations:
- Add a Protein: Turn this salad into a complete meal by adding chopped grilled chicken, shrimp, chickpeas, or hard-boiled eggs.
- Change the Cheese: If feta’s not your thing, try goat cheese, Parmesan, or mozzarella.
- Make It Vegan: Simply omit the cheese and swap the honey for maple syrup in the dressing.
- Extra Flavor: For an added depth of flavor, roast the peppers and tomatoes before adding them to the salad.
- Customize the Veggies: Swap or add your favorite vegetables—spinach, olives, or artichoke hearts would be fantastic additions.
Storage:
This salad keeps well in an airtight container in the fridge for up to 3 days. If it gets a little dry, just add a splash of olive oil and toss it together before