Fresh Vibrant Rainbow Orzo Salad: A Burst of Color (Print Version)

Whip up a Fresh Vibrant Rainbow Orzo Salad! This easy, colorful dish is packed with veggies and a tangy dressing, perfect for any meal or potluck. So simple, so good.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 30 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 cup orzo pasta
02 - 2 tbsp olive oil (for pasta)
03 - 1 tbsp lemon juice (for pasta)

→ Vibrant Veggies

04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 1 orange bell pepper, diced
07 - 1/2 English cucumber, diced
08 - 1 cup cherry tomatoes, halved
09 - 1/4 red onion, finely diced

→ Tangy Dressing

10 - 1/4 cup extra virgin olive oil
11 - 3 tbsp fresh lemon juice
12 - 1 tbsp red wine vinegar
13 - 2 cloves garlic, minced
14 - 1 tsp dried oregano
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper

→ Finishing Touches

17 - 1/2 cup crumbled feta cheese
18 - 1/4 cup fresh parsley, chopped
19 - 2 tbsp fresh mint, chopped

# Instructions:

01 - First things first, get a big pot of salted water boiling. You want it salty like the sea, truly! Toss in your orzo and cook it according to package directions, usually about 8-10 minutes, until it’s al dente. This is where I always remind myself not to overcook it, because mushy orzo is a sad sight. Once it’s done, drain it really well and give it a quick rinse with cold water to stop the cooking and cool it down. I can practically smell the steam rising, it's a comforting kitchen vibe.
02 - While your orzo is doing its thing, get chopping! Dice your red, yellow, and orange bell peppers into small, bite-sized pieces. Halve those cherry tomatoes, and finely dice the cucumber and red onion. This is the 'rainbow' part, so make sure your knife skills are ready for some vibrant action. I always try to make my pieces roughly the same size for even distribution, but honestly, sometimes a few bigger chunks sneak in, and it's totally fine. Don't stress, it's about the flavor, not perfect geometry!
03 - In a small bowl, whisk together your olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Give it a good whisk until it's all emulsified and looks slightly creamy. Taste it! This is crucial. Adjust the seasoning as needed – maybe a little more lemon for zing, or a pinch more salt. I once forgot the salt entirely and it was, well, bland. Learning from my mistakes, folks!
04 - Once your orzo is cooled and drained, transfer it to a large mixing bowl. Add all your beautifully chopped vegetables – the red, yellow, and orange bell peppers, cucumber, cherry tomatoes, and red onion. Now, pour that zesty dressing over everything. Give it a really good toss to make sure every single piece of orzo and every veggie is coated in that delicious dressing. I love watching the colors swirl together at this stage.
05 - Gently crumble in your feta cheese and add your freshly chopped parsley and mint. Give it another gentle toss. You don't want to break up the feta too much, just enough to distribute that salty goodness throughout. This is where the Vibrant Rainbow Orzo Salad really starts to sing! I usually add a little extra parsley because I just love the fresh green pop.
06 - For the best flavor, cover the bowl and pop your Vibrant Rainbow Orzo Salad into the fridge for at least 30 minutes. This allows all those wonderful flavors to meld and deepen. Honestly, it tastes even better the next day! Before serving, give it one last stir and a quick taste test. You might want a final drizzle of olive oil or a squeeze of lemon. It should look bright, smell amazing, and taste incredibly fresh and zesty.

# Notes:

01 - Don't overcook the orzo; it really loses its texture if it's too soft. Al dente is key!
02 - Always rinse your cooked orzo with cold water to prevent it from clumping and to keep it from getting gummy. I learned that the hard way with a sticky mess once.
03 - Fresh lemon juice makes all the difference in the dressing; bottled just doesn't have the same zing.
04 - For an extra pop of flavor, toast a few pine nuts and sprinkle them on top right before serving.

# 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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