Description
A vibrant and refreshing Rainbow Orzo Salad packed with fresh vegetables and a zesty lemon vinaigrette. Easy to make and perfect for meal prep, lunches, or potlucks. This light yet satisfying salad offers a burst of flavor and color.
Ingredients
Scale
- 1 pound orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- 1 cup yellow bell pepper, diced
- 1/2 cup red onion, finely diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup crumbled feta cheese (optional)
- For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- 1. Cook orzo according to package directions. Drain, rinse with cold water, and set aside.
- 2. Prepare all vegetables as listed.
- 3. In a large bowl, combine cooled orzo, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, Kalamata olives, parsley, and mint.
- 4. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey/maple syrup, and minced garlic. Season with salt and pepper.
- 5. Pour the vinaigrette over the orzo and vegetable mixture. Toss gently to combine.
- 6. Gently fold in crumbled feta cheese, if using.
- 7. Taste and adjust seasoning. Let the salad sit for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Best served chilled or at room temperature; no reheating required. For best texture, consider dressing just before serving if making far in advance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cooked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 300mg
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g