Description
A vibrant and refreshing Rainbow Orzo Salad combining tender orzo pasta with a colorful medley of fresh vegetables, feta cheese, and a tangy herbed dressing. Perfect as a light meal or a flavorful side dish, this salad is easy to prepare and great for warm weather gatherings.
Ingredients
Scale
Pasta
- 1 1/2 cups orzo pasta
Vegetables and Cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup black olives, sliced
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil Water: Begin by bringing a large pot of salted water to a boil over high heat to prepare for cooking the orzo pasta.
- Cook Orzo: Add the orzo to the boiling water and cook according to package instructions for about 8 to 10 minutes, until al dente.
- Prepare Vegetables: While the orzo cooks, prepare all the fresh vegetables and herbs.
- Halve Tomatoes: Cut the cherry tomatoes in half and place them in a large mixing bowl.
- Dice Cucumber: Dice the cucumber into small cubes and add to the bowl with the tomatoes.
- Dice Bell Pepper: Dice the red bell pepper and add it into the bowl alongside the other vegetables.
- Chop Onion: Finely chop the red onion and add it to the vegetable mixture.
- Chop Parsley: Chop the fresh parsley and add to the mixing bowl.
- Add Feta and Olives: Crumble the feta cheese and slice the black olives, then add both to the large bowl.
- Drain Orzo: Once the orzo is cooked, drain it in a colander and rinse under cold water to cool and stop the cooking process.
- Combine Orzo and Vegetables: Transfer the cooled orzo into the bowl with the prepared vegetables and cheese.
- Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
- Add Dressing: Pour the dressing over the orzo and vegetable mixture.
- Toss Salad: Gently toss all ingredients together until the orzo is fully coated and the salad is evenly mixed.
- Adjust Seasoning: Taste the salad and add additional salt, pepper, or vinegar as desired to enhance flavor.
- Chill: Refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully.
- Serve: Serve chilled or at room temperature as a light meal or delicious side dish.
Notes
- Rinsing the orzo under cold water after cooking stops the cooking process and prevents it from becoming mushy.
- Feel free to add other vegetables such as zucchini or carrots for more color and texture.
- This salad can be stored in the refrigerator for up to 2 days; toss again before serving.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Adjust the amount of vinegar and olive oil to suit your taste preference for acidity and richness.
