Description
Rainbow Orzo Salad is a vibrant and refreshing dish that brings together colorful vegetables and tender orzo pasta, making it the perfect addition to any summer meal. This easy-to-make salad bursts with flavor from a zesty dressing, offering a delightful crunch from fresh veggies.
Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 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 crumbled feta cheese
- Fresh basil for garnish
Instructions
- Cook the orzo: In a large pot of salted boiling water, cook orzo until al dente (about 8-10 minutes). Drain and rinse under cold water.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, salt and pepper.
- Combine ingredients: In a large mixing bowl, combine cooked orzo with cherry tomatoes, bell peppers, cucumber, and feta cheese.
- Dress the salad: Drizzle dressing over the salad and toss to combine. Adjust seasoning as needed.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg