Description
This Rainbow Orzo Salad is a vibrant and flavorful dish that’s perfect for a light lunch or a side dish for any meal. Packed with colorful vegetables, feta cheese, and a zesty dressing, it’s a refreshing option for picnics, potlucks, or meal prep.
Ingredients
Scale
Ingredients for Salad:
- 1 1/2 cups dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1/2 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/2 cup chopped cucumber
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley or basil
- 1/4 cup sliced green onions (optional)
Ingredients for Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Orzo: Cook the orzo according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare the Salad: In a large bowl, combine the orzo, cherry tomatoes, bell peppers, cabbage, carrots, cucumber, feta, parsley, and green onions if using.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
- Toss and Chill: Pour the dressing over the salad and toss to evenly coat. Chill for 30 minutes before serving for best flavor.
Notes
- Feel free to add chickpeas or grilled chicken for protein.
- This salad keeps well in the fridge for up to 3 days and is great for meal prep or picnics.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after boiling pasta)
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
