This colorful Rainbow Orzo Salad is a feast for the eyes and the taste buds! Loaded with fresh veggies like bell peppers, cucumbers, and tomatoes, it’s as healthy as it is bright.
I love how simple it is to whip up. Just cook the orzo, chop the veggies, and mix everything together with a drizzle of dressing. Perfect for lunch or a summer BBQ! 🌈🥗
Key Ingredients & Substitutions
Orzo Pasta: This small pasta shape is perfect for salads. You can substitute it with any small pasta, like couscous or quinoa, if you prefer a gluten-free option.
Cherry Tomatoes: These add sweetness and color. If you only have regular tomatoes, just dice them up. You could also use sun-dried tomatoes for a different flavor.
Cucumber: Adds crunch! If you want a different texture, try using zucchini. Just dice it similarly, and you’ll be good to go.
Bell Peppers: The mix of yellow and orange is vibrant, but you can use any color. Red or green bell peppers work great; just remember that green ones have a more bitter taste.
Feta Cheese: This cheese gives a salty flavor. If you’re dairy-free, crumbled tofu works well as a substitute.
How Do I Make Sure My Orzo Doesn’t Stick Together?
One common issue with cooked pasta is clumping. Here are some tips to keep your orzo nice and separate:
- Make sure to salt your boiling water generously. It adds flavor and helps the pasta cook evenly.
- Once cooked, drain the orzo and rinse it under cold water. This not only cools it down but also washes away excess starch that causes sticking.
- Spread the orzo out on a baking sheet briefly to cool completely if you have time. This helps prevent clumping.
Following these steps will leave you with perfectly cooked orzo that’s ready to shine in your salad!
Easy Rainbow Orzo Salad with Fresh Veggies
Ingredients You’ll Need:
- 1 1/2 cups orzo pasta
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup orange bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil leaves, chopped
- 1/3 cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar or fresh lemon juice
- 1 garlic clove, minced (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This refreshing salad takes about 15 minutes of preparation time and an additional 30 minutes to chill in the refrigerator. It’s a quick and colorful dish that’s perfect for gatherings or a light lunch!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing a large pot of salted water to a boil. Once boiling, add the orzo pasta and cook according to the package instructions until al dente, which usually takes around 7-9 minutes. Stir occasionally to prevent sticking.
2. Cool the Orzo:
After cooking, drain the orzo in a colander and immediately rinse it under cold water. This stops the cooking process and helps cool the pasta down quickly. Once rinsed, give it a good shake to drain well, then transfer it to a large mixing bowl.
3. Add Fresh Veggies:
To the bowl with the orzo, add the halved cherry tomatoes, diced cucumber, diced yellow and orange bell peppers, finely chopped red onion, and chopped basil. This blend of colorful veggies not only makes the salad vibrant but also adds tons of flavors!
4. Make the Dressing:
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar (or fresh lemon juice), minced garlic (if you’re using it), and a bit of salt and pepper. This dressing will bring all the flavors together.
5. Combine Everything:
Drizzle the dressing over the orzo and vegetables. Gently toss everything together until the orzo and veggies are well coated with the dressing. Be careful not to mash the ingredients!
6. Add Feta:
Next, fold in the crumbled feta cheese. This adds a nice creamy texture and a salty bite to the salad.
7. Taste & Adjust:
Give the salad a taste and adjust the seasoning with more salt and pepper if needed. It’s all about your personal preference!
8. Chill the Salad:
Cover the bowl with plastic wrap or transfer the salad to a storage container. Let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully.
9. Serve & Enjoy:
After chilling, give the salad another light toss and serve either cold or at room temperature. Enjoy your delightful Rainbow Orzo Salad!
Can I Use Different Types of Pasta for This Salad?
Absolutely! While orzo is great for this recipe, you can substitute it with any small pasta shape like quinoa, couscous, or small shells for a different texture. Just be sure to adjust the cooking time accordingly!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed within that time frame, as the vegetables may lose their crispness after a few days.
Can I Make This Salad Ahead of Time?
Yes, this salad can be made a day in advance! Just prepare it as directed, cover, and refrigerate. Letting it chill overnight allows the flavors to meld even more.
What If I Don’t Like Feta Cheese?
No problem! If feta isn’t your thing, you can leave it out or substitute it with crumbled goat cheese, a dairy-free cheese, or even some diced avocado for creaminess!
