Description
A vibrant and refreshing salad packed with colorful vegetables and a zesty dressing, perfect for picnics, potlucks, or as a light meal.
Ingredients
Scale
- 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
- 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 chopped red onion (optional)
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil, sliced
- Salt and pepper, to taste
Instructions
- Cook the orzo pasta according to package instructions. Drain and set aside to cool.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper to make the dressing.
- In a large bowl, combine the cooked orzo, cherry tomatoes, orange bell pepper, yellow bell pepper, cucumber, red onion (if using), feta cheese, and basil.
- Pour the dressing over the salad and toss gently to combine.
- Season with additional salt and pepper to taste, if needed.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- This salad can be made a day in advance for better flavor.
- Feel free to add other vegetables or proteins like grilled chicken or chickpeas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Rainbow Orzo Salad, colorful salad, healthy salad, Mediterranean salad