If you’re looking for a bright, refreshing side dish that’s as beautiful as it is delicious, this Rainbow Orzo Salad is the perfect recipe. Packed with crisp vegetables, fresh herbs, feta cheese, and tender orzo pasta, this salad is a vibrant addition to any meal.
It’s quick to make, easy to customize, and works for everything from picnics and potlucks to weeknight dinners and meal prep. The lemony vinaigrette ties it all together, creating a fresh and zesty salad that’s anything but boring.
What Is Rainbow Orzo Salad?
Rainbow Orzo Salad is a cold pasta salad made with orzo—a rice-shaped pasta—combined with a variety of colorful vegetables. It usually includes bell peppers, cucumbers, tomatoes, red onions, and corn, finished with crumbled feta and fresh parsley.
The dressing is light and lemony, making this salad refreshing and perfect for warm weather meals or healthy lunches.
Why You’ll Love This Recipe
- Loaded with fresh vegetables and bright flavors
- Quick and easy—ready in about 20 minutes
- Great for meal prep, potlucks, or light lunches
- Can be served cold or at room temperature
- Easily customizable with your favorite veggies
What Does Rainbow Orzo Salad Taste Like?
This salad is fresh, zesty, and perfectly balanced. The orzo is tender but still has a little bite, while the veggies bring crunch and sweetness. The feta cheese adds creaminess and saltiness, and the lemon vinaigrette ties it all together with bright, citrusy flavor.
It’s light yet satisfying—a salad you’ll actually be excited to eat!
Ingredients You’ll Need
For the Salad:
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- ½ cup yellow bell pepper, diced
- ½ cup red bell pepper, diced
- ½ cup cucumber, diced
- ½ cup corn (fresh, frozen, or canned)
- ¼ cup red onion, finely diced
- ⅓ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Tools You’ll Need
- Medium pot for cooking orzo
- Large mixing bowl
- Whisk or small jar for dressing
- Knife and cutting board
Ingredient Swaps and Additions
- Use quinoa or couscous instead of orzo for a gluten-free option
- Add olives for a Mediterranean twist
- Use goat cheese instead of feta for a creamier texture
- Add grilled chicken or shrimp to make it a full meal
How to Make Rainbow Orzo Salad
Step 1: Cook the Orzo
Boil the orzo in salted water according to package instructions. Drain and rinse under cold water to cool.
Step 2: Prepare the Vegetables
Dice the peppers, cucumbers, and red onions. Halve the cherry tomatoes and drain the corn if using canned.
Step 3: Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
Step 4: Assemble the Salad
In a large bowl, combine the cooked orzo, chopped vegetables, corn, feta, and parsley. Pour the dressing over the salad and toss gently to combine.
Step 5: Serve
Serve immediately or refrigerate for up to 2 hours before serving for the flavors to develop.
What to Serve with Rainbow Orzo Salad
- Grilled chicken or shrimp
- Burgers or sandwiches
- BBQ ribs or steak
- As a stand-alone vegetarian lunch
Tips for Success
- Don’t overcook the orzo—it should be al dente
- Rinse the orzo with cold water to prevent sticking
- Use fresh lemon juice for the best flavor
- Let the salad sit for 15-20 minutes to let the flavors meld
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. This salad is best served cold or at room temperature.
Frequently Asked Questions
Can I make this ahead of time?
Yes! It’s actually better after a few hours in the fridge as the flavors blend.
Can I use other pasta shapes?
Absolutely—small pasta shapes like ditalini or small shells work well.
Is this salad vegan?
Omit the feta or use a plant-based cheese to make it vegan.
Conclusion
This Rainbow Orzo Salad is fresh, colorful, and loaded with flavor. It’s the perfect side dish for any occasion, from cookouts to meal prep. Once you try it, you’ll keep coming back to this bright and cheerful pasta salad all season long.
Nutritional Information (Approximate per serving)
Calories: 220
Protein: 6g
Fat: 10g
Carbohydrates: 25g
Fiber: 3g
Sugar: 3g
Sodium: 280mg
Rainbow Orzo Salad: A Fresh and Colorful Pasta Side Dish
- Total Time: 23 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A colorful pasta salad made with orzo, fresh vegetables, feta cheese, and a bright lemon vinaigrette. Perfect for potlucks, meal prep, or light dinners!
Ingredients
For the Salad:
– 1 cup orzo pasta
– 1 cup cherry tomatoes, halved
– ½ cup yellow bell pepper, diced
– ½ cup red bell pepper, diced
– ½ cup cucumber, diced
– ½ cup corn (fresh, frozen, or canned)
– ¼ cup red onion, finely diced
– ⅓ cup crumbled feta cheese
– ¼ cup chopped fresh parsley
For the Dressing:
– 3 tablespoons olive oil
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions
1. Cook orzo according to package instructions. Drain and rinse under cold water.
2. Prepare the vegetables: dice the peppers, cucumber, and onion. Halve the tomatoes and drain the corn.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
4. In a large bowl, combine orzo, vegetables, feta, and parsley. Pour the dressing over and toss gently.
5. Serve immediately or chill for up to 2 hours before serving.
Notes
– Use gluten-free pasta if needed.
– Add olives or chickpeas for extra protein.
– Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Lunch
Keywords: rainbow orzo salad, orzo pasta salad, summer pasta salad, Mediterranean orzo salad, healthy side dish, vegetarian pasta salad
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