This colorful rainbow orzo salad is a feast for the eyes and the tummy! With fresh veggies like peppers, cucumbers, and tomatoes, it’s packed with crunch and flavor.
I love how quick and easy this salad is to whip up. It’s perfect for lunch or as a side dish. Plus, the kids enjoy picking out their favorite colors, like a fun veggie game! 🌈
Key Ingredients & Substitutions
Orzo Pasta: This small rice-shaped pasta gives a great texture. If you’re looking for a gluten-free option, try quinoa or a gluten-free pasta blend instead. Both can bring a similar feel to the dish!
Cherry Tomatoes: These add sweetness and juiciness. If they’re not in season, you can use a can of diced tomatoes, but make sure to drain them well first. For a twist, try tomatoes on the vine or heirloom varieties.
Cucumbers: I prefer English cucumbers for their crunch and minimal seeds. If cucumbers aren’t available, try diced zucchini instead for a similar fresh taste.
Bell Peppers: Using yellow and orange peppers creates beautiful colors. You can substitute with red peppers or green if that’s what you have. They all bring different flavor notes!
Feta Cheese: Feta adds a salty creaminess. If you’re looking for a dairy-free option, try using crumbled tofu or sunflower seed feta for a similar texture without the cheese.
How Do I Ensure My Orzo is Perfectly Cooked?
Cooking orzo sounds simple, but there are some tips to keep in mind for the best results. The key is to watch the timing closely and taste as you go.
- Bring water to a full boil and season it well with salt; this adds flavor to the pasta.
- Add the orzo and stir occasionally to prevent sticking. Start checking for doneness a minute or two before the package’s instructions.
- When it’s al dente (firm to bite), drain immediately. Rinse under cold water to halt the cooking process.
This technique will keep your orzo tender but not mushy, making your salad fresh and delightful!
Easy Rainbow Orzo Salad With Fresh Veggies
Ingredients You’ll Need:
- 1 1/2 cups orzo pasta
- 1 cup cherry or grape tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup orange bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh basil or parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful salad will take about 20 minutes to prepare. After making it, give it 30 minutes in the refrigerator to chill for the best flavor. So, in total, you’re looking at about 50 minutes from start to finish!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing a large pot of salted water to a rolling boil. Add the orzo and follow the package instructions to cook it until al dente, which usually takes around 7-9 minutes. Remember to give it a stir every now and then to prevent it from sticking.
2. Rinse and Cool:
Once the orzo is cooked, drain it into a colander. Then, rinse it under cold running water to stop the cooking process completely and cool it down. Let it drain well before you put it into a large mixing bowl.
3. Add Fresh Veggies:
Next, toss in your colorful halved tomatoes, diced cucumber, and both yellow and orange bell peppers into the bowl with the orzo. Finely chopped red onion adds a nice crunch and flavor—mix all these delicious veggies together!
4. Incorporate Feta and Herbs:
Now, add in the crumbled feta cheese and your choice of freshly chopped basil or parsley. The herbs will give a lovely fresh taste to the salad—give everything a gentle stir to combine.
5. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar or lemon juice, and dried oregano. Season it with a pinch of salt and pepper to taste. This dressing will bring all the flavors together!
6. Combine and Chill:
Pour the dressing over the orzo salad. Toss everything together gently to coat all the ingredients evenly with the dressing. For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes.
7. Serve Up Your Dish:
Finally, when you’re ready to enjoy, serve this vibrant salad cold or at room temperature. It makes a wonderful side dish or can stand alone as a light meal. Enjoy the crunch and freshness!
This recipe is sure to brighten your day with its vibrant colors and delicious taste!
FAQ about Easy Rainbow Orzo Salad
Can I Use Different Vegetables in This Salad?
Absolutely! Feel free to swap in your favorite veggies. Zucchini, spinach, or even shredded carrots will work beautifully. Just remember to keep the colors vibrant for that “rainbow” effect!
How Long Can I Store Leftovers?
This salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir and taste before serving, as flavors may intensify when stored.
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad a day in advance. Just keep it covered in the fridge. It allows the flavors to meld together nicely. Add the feta cheese right before serving for the best texture!
Is This Salad Gluten-Free?
Standard orzo is not gluten-free, but you can use gluten-free orzo or any gluten-free pasta instead! Just ensure to check the package instructions for cooking times.
