Description
Rainbow Orzo Salad is a vibrant and refreshing dish that brings a burst of color and flavor to any table. This delightful salad combines tender orzo pasta with a medley of fresh vegetables, tossed in a light and zesty dressing. Perfect for summer barbecues, picnics, or as a light lunch, this versatile recipe is not only easy to prepare but also packed with nutrition. Whether served as a main dish or a side, Rainbow Orzo Salad is sure to impress your guests and become a staple in your meal rotation.
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
- Cook the orzo pasta according to package instructions in salted boiling water until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, vinegar, lemon juice, honey, garlic, Italian seasoning, salt, and pepper.
- In a large mixing bowl, combine the cooked orzo with cherry tomatoes, bell peppers, cucumber, red onion (if using), feta cheese, and basil.
- Drizzle the dressing over the salad and toss gently to combine.
- Season to taste with additional salt and pepper before serving.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg