Rainbow Orzo Salad
A colorful and refreshing Rainbow Orzo Salad made with fresh veggies and a zesty dressing.
Equipment
- Measuring Cups
- Measuring Spoons
- Wooden spoon
Ingredients
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- ½ teaspoon Italian seasoning
- salt and pepper to taste
Salad
- 1 ½ cups uncooked orzo pasta
- 1 cup cherry tomatoes, quartered
- ½ whole orange bell pepper, diced
- ½ whole yellow bell pepper, diced
- 1 cup diced cucumber
- ¼ cup chopped red onion optional
- ¼ cup crumbled feta cheese
- ¼ cup fresh basil, sliced
- salt and pepper to taste
Instructions
Instructions
- Make the pasta. Bring a large pot of salted water to a boil. Cook orzo until al dente, according to package directions.
- While the pasta is cooking, make the dressing by whisking all the dressing ingredients together in a small bowl until combined (or shake together in a jar). Set aside.
- Drain and rinse the orzo with cold water, about 1 minute, or until cooled. Place in a large bowl.
- Add in the tomatoes, peppers, cucumber, red onion (optional), feta cheese, and basil. Toss to combine. Drizzle with the dressing and toss again to combine. Season with salt and pepper, to taste.
- Serve immediately or store in an air tight container in the refrigerator. Enjoy!
Notes
In place of the cherry tomatoes, you can use grape tomatoes or diced Roma tomatoes. To store, refrigerate in an air tight container for up to 3 days. It may dry out a little after refrigerating. Just drizzle a little bit of olive oil over it and stir to combine.
Nutrition
Serving: 1servingCalories: 205kcalCarbohydrates: 22.6gProtein: 4.6gFat: 11.2gSaturated Fat: 2.4gCholesterol: 5.6mgSodium: 160.3mgFiber: 1.7gSugar: 3.7g
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