Description
Rainbow Orzo Salad is a delightful, vibrant dish that showcases a medley of fresh vegetables and flavorful ingredients. Perfect for any occasion—from summer barbecues to quick weekday lunches—this salad is not only visually stunning but also packed with nutrients.
Ingredients
Scale
- 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
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- salt and pepper, to taste
Instructions
- Cook the orzo in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
- In a jar or bowl, whisk together olive oil, apple vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper.
- Combine cooled orzo with tomatoes, bell peppers, cucumber, onion (if using), feta cheese, and basil in a mixing bowl.
- Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning to taste.
- Serve immediately or store in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg
Keywords: For added protein, consider including grilled chicken or chickpeas. Chill the salad for at least 30 minutes before serving to enhance flavor. Explore different cheese options like goat cheese or mozzarella for unique tastes.