Description
Rainbow Orzo Salad is a vibrant and refreshing dish that combines colorful vegetables and tender orzo pasta, making it the perfect addition to any meal.
Ingredients
Scale
- 1 1/2 cups uncooked orzo pasta
- 1 cup cherry tomatoes, quartered
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 cup diced cucumber
- 1/4 cup crumbled feta cheese
- Fresh basil, sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- salt and pepper, to taste
Instructions
- Cook orzo in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- Whisk together olive oil, vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper in a bowl.
- In a large mixing bowl, combine cooled orzo with cherry tomatoes, bell peppers, cucumber, feta cheese, and basil.
- Drizzle dressing over the salad and toss gently to combine. Season with additional salt and pepper if desired.
- Serve immediately or refrigerate for at least 30 minutes to let flavors meld.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg