Description
Rainbow Orzo Salad is a vibrant, refreshing pasta salad made with tender orzo pasta, a medley of colorful veggies, and a simple lemon-olive oil dressing. It’s easy to customize and makes a great make-ahead dish for parties, lunches, or weeknight sides.
Ingredients
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1 cup dry orzo pasta
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1 cup red bell pepper, diced
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1/2 cup shredded carrots
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1/2 cup purple cabbage, thinly sliced
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1/4 cup red onion, finely chopped
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1/2 cup feta cheese, crumbled
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1/4 cup chopped fresh parsley or basil
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Optional: 1/4 cup sliced olives or chickpeas for extra flavor/protein
For the dressing:
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1/4 cup olive oil
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2 tablespoons lemon juice
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1 teaspoon Dijon mustard
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1 teaspoon honey or maple syrup
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1 small garlic clove, minced
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Salt and pepper, to taste
Instructions
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Cook the orzo:
Bring a pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain and rinse under cold water to cool. -
Make the dressing:
In a small jar or bowl, whisk together olive oil, lemon juice, mustard, honey, garlic, salt, and pepper until smooth. -
Assemble the salad:
In a large bowl, combine cooked orzo, all the veggies, feta, and herbs. Pour dressing over the top and toss until everything is well coated. -
Chill or serve right away:
You can serve it immediately, but it tastes even better after chilling for 30 minutes in the fridge. Toss again before serving.
Notes
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Easily make it vegan by skipping the feta or using a plant-based cheese.
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Add grilled chicken, tofu, or shrimp to make it a full meal.
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Keeps well in the fridge for up to 4 days—great for meal prep!