This colorful orzo salad is packed with fresh veggies like bell peppers, cucumbers, and cherry tomatoes. It’s light, crunchy, and makes a perfect side dish or lunch!
Whenever I make this salad, I feel like I’m eating a bowl of sunshine! 🌞 Tossed with a zesty dressing, it’s so easy to whip up and never lasts long at our table!
Key Ingredients & Substitutions
Orzo Pasta: This small, rice-shaped pasta is perfect for salads. If you can’t find orzo, you can substitute it with any small pasta like small shells or ditalini.
Cherry Tomatoes: They add sweetness to the salad. If you have larger tomatoes, you could dice those up instead, but remember to remove the seeds to keep the salad dry.
Cucumbers: For a satisfying crunch, I recommend English cucumbers since they have fewer seeds. If you’re short on cucumbers, zucchini works too.
Bell Peppers: The colors are awesome, but any variety works! Green bell peppers are a bit bitter, so I prefer sweet red or yellow ones. If bell peppers aren’t available, try using diced carrots or snap peas.
Feta Cheese: This cheese gives a nice tangy flavor. If you’d like to make it dairy-free, try vegan feta or just skip it altogether.
How Do I Get the Best Flavors in My Salad?
Getting all those flavors to come together is key! Start by cooking the orzo al dente, so it has a nice bite and won’t turn mushy when mixed with the veggies. Rinsing it under cold water stops the cooking process and keeps it from getting sticky.
Mix your veggies well, and don’t forget to include some fresh herbs like parsley and basil for freshness. The dressing is equally important; it should be well mixed to coat all ingredients evenly. I find whisking it in a separate bowl helps it come together beautifully before adding to the salad.
- For extra flavor, let your salad sit in the fridge for at least 30 minutes before serving. It helps all those yummy tastes blend together.
- Always taste and adjust your seasoning. A pinch of salt can make a big difference!
Fresh Rainbow Orzo Salad with Veggies
Ingredients You’ll Need:
For the Salad:
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup shredded carrots
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (optional)
- 1/3 cup feta cheese, crumbled (optional)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 garlic clove, minced
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 30 minutes to chill in the refrigerator, making it a total of about 45 minutes from start to finish. Perfect for a quick and refreshing side dish or light meal!
Step-by-Step Instructions:
1. Cook the Orzo:
Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente, which usually takes about 7 to 9 minutes. Once done, drain the orzo and rinse it under cold water. This stops the cooking process and cools it down quickly. Set it aside.
2. Mix the Veggies:
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, red and yellow bell peppers, shredded carrots, finely chopped red onion, fresh parsley, and basil (if you’re using it). Mix everything together to distribute evenly.
3. Make the Dressing:
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar (or lemon juice), minced garlic, honey or maple syrup, and a pinch of salt and pepper. Whisk until everything is well combined and emulsified.
4. Combine Everything:
Add the cooled orzo to the vegetable mixture and pour the dressing over the top. Toss everything gently until well coated, and again, adjust the seasoning with more salt and pepper as needed.
5. Add Feta and Chill:
If you like, sprinkle the crumbled feta cheese over the top just before serving. Cover the salad and chill it in the refrigerator for at least 30 minutes. This helps the flavors meld together beautifully.
6. Serve and Enjoy!
When you’re ready to serve, enjoy the salad cold or at room temperature. It’s a refreshing dish packed with flavor and color, perfect for any occasion!
FAQ for Fresh Rainbow Orzo Salad with Veggies
Can I Use Gluten-Free Pasta Instead of Orzo?
Absolutely! You can substitute orzo with gluten-free pasta, such as rice pasta or quinoa pasta. Just make sure to follow the cooking instructions on the package for the best results!
How Can I Make This Salad Vegan?
To make the salad vegan, simply omit the feta cheese or replace it with a dairy-free cheese alternative. The salad is already packed with fresh veggies and flavor, so it will still be delicious without the cheese!
What’s the Best Way to Store Leftover Salad?
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. If you plan to have leftovers, consider keeping the dressing separate until you’re ready to serve to prevent the salad from becoming soggy.
Can I Add Other Vegetables or Proteins?
Yes, feel free to get creative! Add vegetables like spinach, broccoli, or radishes. For added protein, you could include chickpeas, grilled chicken, or even cooked shrimp. Just mix and match to your liking!
