Rainbow Orzo Salad Recipe
Introduction
Rainbow Orzo Salad is a vibrant, refreshing dish perfect for warm days or as a colorful side. Combining tender orzo pasta with crisp vegetables and a zesty vinaigrette, it’s both satisfying and light.
Ingredients
- 1 cup orzo pasta
- 1 cup diced bell peppers (mixed colors)
- 1 cup diced cucumber
- 1/4 cup chopped fresh herbs (such as parsley, basil, or mint)
- 1/4 cup vinaigrette dressing
Instructions
- Step 1: Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Step 2: In a large bowl, combine the cooled orzo, diced bell peppers, cucumber, and fresh herbs.
- Step 3: Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Step 4: Chill the salad for at least 30 minutes before serving to allow flavors to meld.
Tips & Variations
- Use any herbs you prefer—dill or cilantro also work well.
- Add feta cheese or olives for extra flavor and texture.
- For a protein boost, stir in cooked chickpeas or grilled chicken.
- Make your own vinaigrette by whisking together olive oil, lemon juice, mustard, salt, and pepper.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving, stir gently and adjust seasoning if needed. It’s best served chilled but can be enjoyed at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other pasta instead of orzo?
Yes, small pasta shapes like couscous or small shells work well as substitutes in this salad.
How far in advance can I prepare the salad?
Prepare the salad up to a day ahead and keep it refrigerated. Toss again before serving to refresh the flavors and texture.
PrintRainbow Orzo Salad Recipe
A vibrant and refreshing Rainbow Orzo Salad featuring tender orzo pasta tossed with crisp bell peppers, cool cucumber, fresh herbs, and a tangy vinaigrette. Perfect as a light lunch or a colorful side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad:
- 1 cup orzo pasta
- 1 cup diced bell peppers (red, yellow, and orange for color)
- 1 cup diced cucumber
- 1/4 cup chopped fresh herbs (such as parsley, basil, or dill)
Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil and add the orzo pasta. Cook until al dente, according to package instructions, usually about 8–10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the Vegetables: While the orzo is cooking, dice the bell peppers and cucumber into small, even pieces. Chop the fresh herbs finely.
- Make the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice or vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
- Toss the Salad: In a large mixing bowl, combine the cooled orzo, diced bell peppers, cucumber, and chopped herbs. Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Chill and Serve: For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- Use a mix of colorful bell peppers for a vibrant salad.
- Herbs like parsley, basil, and dill complement the flavors well; feel free to mix or substitute.
- The salad can be prepared a few hours ahead and stored in the refrigerator.
- Optional: Add feta cheese or olives for extra flavor.
- For a vegan option, ensure mustard and other ingredients are vegan-friendly.
Keywords: rainbow orzo salad, orzo pasta salad, mediterranean salad, vegetarian salad, summer salad, easy pasta salad
