Colorful Rainbow Orzo Salad: Bright & Zesty Pasta Bowl (Print Version)

Colorful Rainbow Orzo Salad brings vibrant veggies and a tangy dressing together for a light, satisfying meal. Perfect for picnics or a quick, fresh dinner!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Base Orzo & Veggies

01 - 1 cup orzo pasta
02 - 1 pint cherry tomatoes, halved
03 - 1 English cucumber, diced
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 1 orange bell pepper, diced
07 - 1/2 small red onion, finely diced (soaked in cold water for 5 mins, drained)

→ Zesty Dressing

08 - 1/4 cup extra virgin olive oil
09 - 3 tablespoons fresh lemon juice
10 - 1 tablespoon red wine vinegar
11 - 2 cloves garlic, minced
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon salt (or to taste)
14 - 1/4 teaspoon black pepper (or to taste)

→ Fresh Herbs & Finish

15 - 4 oz feta cheese, crumbled
16 - 1/4 cup fresh parsley, chopped
17 - 2 tablespoons fresh mint, chopped

→ Optional Crunch

18 - 2 tablespoons pine nuts, toasted

# Instructions:

01 - Bring a big pot of salted water to a rolling boil. I always forget the salt, then remember at the last minute! Toss in the orzo and cook according to package directions, usually 8-10 minutes. You want it al dente, not mushy. Drain it well, rinse with cold water to stop the cooking, and let it cool completely. Sometimes I spread it on a baking sheet to speed things up; it works!
02 - While the orzo cools, get your rainbow on! Halve those cherry tomatoes, dice the cucumber, and chop the bell peppers and red onion into small, bite-sized pieces. I try to make them all roughly the same size so every forkful is perfectly balanced. Honestly, my cutting board usually looks like a confetti explosion by the time I'm done!
03 - In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, a good pinch of salt, and a generous crack of black pepper. Give it a taste! Does it need more lemon? More salt? This is your moment to adjust. I always add a tiny bit more lemon; I just love that bright tang.
04 - Once the orzo is completely cool, transfer it to a large mixing bowl. Add all your beautifully chopped veggies—the tomatoes, cucumber, bell peppers, and red onion. See that explosion of color? That's the good stuff! Gently toss everything together so it's evenly distributed. Sometimes I just use my hands; it feels more connected to the food, you know?
05 - Pour the whisked dressing over the orzo and veggie mixture. Add the crumbled feta cheese, chopped fresh parsley, and fresh mint. Now, toss everything really well until every single speck of orzo and every veggie is coated in that zesty goodness. I often use two spoons to get a good, thorough mix. It's a little messy, but totally worth it!
06 - Cover the bowl and pop your Colorful Rainbow Orzo Salad into the fridge for at least 30 minutes, or even better, an hour. This chilling time lets all those amazing flavors meld together and gets it nice and refreshing. Before serving, give it another quick toss. If you're using pine nuts, sprinkle them on top right before you eat for maximum crunch! It looks so pretty, honestly.

# Notes:

01 - Don't overcook the orzo; it gets mushy fast, I learned that the hard way.
02 - You can chop all the veggies ahead of time and store them in the fridge.
03 - No feta? Halloumi or even a sprinkle of nutritional yeast works for a different vibe.
04 - Serve this chilled, it truly brings out the fresh flavors.

# Equipment Needed:

01 - Large pot
02 - colander
03 - cutting board
04 - sharp knife
05 - mixing bowls
06 - whisk

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 38g
Protein: 10g

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