This Colorful Rainbow Orzo Salad is not just pretty, it’s also packed with tasty veggies like bell peppers, cherry tomatoes, and cucumbers. It’s a feast for your eyes and your stomach!
This salad is perfect for summer gatherings! I love making a big bowl, then watching everyone go for seconds. It’s light and refreshing—who can resist that crunchy goodness?
Preparing this salad is super easy! Just cook the orzo, chop the veggies, mix, and pour on a zesty dressing. Perfect for busy days or a sunny picnic!
Key Ingredients & Substitutions
Orzo Pasta: This small rice-shaped pasta is the star of the dish. If you’re gluten-free, try quinoa or gluten-free pasta as substitutes. They maintain a nice texture in the salad!
Cherry Tomatoes: A crowd-pleaser! If you don’t have cherry tomatoes, regular tomatoes diced into bite-sized pieces work well too. You can also swap in roasted or sundried tomatoes for a different flavor.
Bell Peppers: Yellow and orange bell peppers add sweetness and color. You can mix it up with red or green bell peppers or even use other veggies like zucchini or sweet corn for variety!
Feta Cheese: Feta adds a salty kick! If you’re dairy-free, you can use vegan feta or simply omit it for a lighter version. A sprinkle of nutritional yeast can also add a cheesy flavor.
How Do I Make Sure My Orzo Is Cooked Perfectly?
Cooking orzo seems simple, but keeping an eye on the timing is key to avoid mushiness. Here’s how to get it just right:
- Start with a big pot of well-salted boiling water. This will enhance the flavor of the orzo.
- Cook for the recommended time on the package, stirring it occasionally to prevent sticking.
- Test for doneness a minute before the time is up. You want it al dente—firm to the bite.
- Drain and rinse it under cold water immediately after draining to stop the cooking process. This keeps it from getting mushy.
Following these tips ensures your orzo stays perfectly textured in the salad! Enjoy making your colorful creation!
Colorful Rainbow Orzo Salad
Ingredients You’ll Need:
- 1 1/2 cups orzo pasta
- 1 cup cherry 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 feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful salad will take about 15 minutes to prepare and another 30 minutes to chill in the refrigerator. Altogether, you’re looking at less than an hour for a burst of color and flavor that’s ready to impress your family or guests!
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 and cook according to the package instructions until it’s al dente—usually about 8-10 minutes. Keep an eye on it so it doesn’t overcook!
2. Cool the Orzo:
Once the orzo is cooked, drain it and rinse it under cold water. This stops the cooking process and cools it down quickly. Shake off any excess water and transfer the orzo to a large mixing bowl.
3. Add the Fresh Veggies:
To the bowl of cooled orzo, add the halved cherry tomatoes, diced cucumber, yellow and orange bell peppers, finely chopped red onion, and fresh basil. It should be a colorful mixture that looks beautiful already!
4. Prepare the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper. This dressing is responsible for bringing all those lovely flavors together!
5. Combine Ingredients:
Pour the dressing over the orzo and veggies, and toss gently to combine everything well. You want all the ingredients to be nicely coated in that delicious dressing!
6. Add the Feta:
Sprinkle the crumbled feta cheese on top and give it a light toss to incorporate. The feta adds such a nice creamy and salty touch!
7. Adjust Seasoning:
Give your salad a taste and adjust the seasoning with more salt and pepper if necessary. Everyone’s taste is different, so make it your own!
8. Chill the Salad:
Cover the bowl and refrigerate the salad for at least 30 minutes. This allows the flavors to meld beautifully, making each bite even better.
9. Serve and Enjoy:
When you’re ready to serve, dish up the salad cold or at room temperature. It’s a fantastic side dish or a light main course. Enjoy the colorful freshness!
Can I Use Different Pasta Instead of Orzo?
Absolutely! While orzo is fantastic for this salad, you can easily substitute it with any small pasta like ditalini, couscous, or even quinoa for a gluten-free option. Just be sure to adjust the cooking time as needed!
How Long Can I Store Leftovers?
You can store any leftover salad in an airtight container in the refrigerator for up to 3 days. Just keep in mind that the veggies may soften a bit, but it will still taste delicious!
Can I Make This Salad Vegan?
Yes! To make the salad vegan, simply omit the feta cheese or substitute it with a plant-based feta alternative. You could also add extra avocado for creaminess!
What Other Vegetables Can I Add?
The beauty of this salad is its versatility! Feel free to add other veggies like grated carrots, spinach, or roasted zucchini. Just ensure they are chopped small enough for a bite-sized mix!
