Description
Rainbow Orzo Salad is a vibrant and refreshing dish that combines the delightful flavors of fresh vegetables with perfectly cooked orzo pasta. Bursting with color, this salad is not only a feast for the eyes but also an ideal choice for picnics, barbecues, and light lunches. Its zesty dressing, featuring garlic, lemon, and herbs, enhances every bite, making it a favorite during warm months. Quick to prepare in just 25 minutes, this versatile salad can be enjoyed as a side or transformed into a light main course by adding proteins like grilled shrimp or chickpeas. With its healthy ingredients and rich flavors, Rainbow Orzo Salad is sure to be a hit at any gathering.
Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- salt and pepper, to taste
- 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 diced cucumber
- 1/4 cup chopped red onion (optional)
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil, sliced
Instructions
- 1. Cook the orzo in salted boiling water until al dente; drain and rinse under cold water.
- 2. In a bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, Italian seasoning, salt, and pepper for the dressing.
- 3. Combine cooled orzo with cherry tomatoes, peppers, cucumber, feta cheese, and basil in a large bowl. Drizzle with dressing and toss gently.
- 4. Serve immediately or store in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg