Nothing says summer like a vibrant, veggie-packed pasta salad! This Rainbow Orzo Salad is light, refreshing, and bursting with color. With tender orzo pasta, crisp bell peppers, juicy cherry tomatoes, crunchy cucumber, fresh basil, and tangy feta, it’s the ultimate side dish for BBQs, picnics, or meal prep lunches. Tossed in a simple, zesty red wine vinaigrette, this salad is fresh, flavorful, and ready in under 30 minutes.
Why You’ll Love This Orzo Salad
- Quick & Easy: Ready in just 25 minutes – perfect for busy weeknights or last-minute gatherings.
- Fresh & Colorful: Rainbow of vegetables makes it as beautiful as it is delicious.
- Versatile: Swap veggies, cheese, or protein to suit your preferences.
- Perfect for Meal Prep: Keeps well in the fridge for up to 3 days.
- Vegetarian-Friendly: Easily made vegan by leaving out the feta and swapping honey for maple syrup.
Ingredients
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey (or maple syrup for vegan)
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
For the Salad:
- 1 1/2 cups uncooked orzo pasta
- 1 cup cherry tomatoes, quartered
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 cup cucumber, diced
- 1/4 cup chopped red onion (optional)
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup fresh basil, thinly sliced
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Place in a large mixing bowl.
- Prepare the Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper.
- Assemble the Salad: Add cherry tomatoes, bell peppers, cucumber, red onion, feta, and basil to the bowl with orzo. Pour the dressing over the salad and toss gently to combine. Season with salt and pepper to taste.
- Serve or Store: Enjoy immediately, or store in an airtight container in the fridge for up to 3 days. If the salad dries out slightly, refresh with a drizzle of olive oil before serving.