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Rainbow Orzo Salad

Rainbow Orzo Salad: A Colorful Twist for Quick Meal Prep

Rainbow Orzo Salad is a vibrant, customizable dish perfect for busy days and gatherings, packed with crunchy textures and a zingy dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo For gluten-free option, use quinoa.
  • 1 cup Cherry Tomatoes Grape tomatoes work as a substitute.
  • 1 cup Cucumber English cucumbers preferred for mild flavor.
  • 1 cup Bell Peppers Use your favorite variety or pre-chopped mixes.
  • 1/2 cup Red Onion Green onions are a great alternative.
  • 1 cup Feta Cheese Consider goat cheese or dairy-free options.
For the Dressing
  • 1/4 cup Olive Oil Extra virgin enhances flavor.
  • 2 tablespoons Vinegar Preferably red wine or balsamic.
  • 1 clove Garlic Optional for added aromatics.
  • to taste Salt
  • to taste Pepper

Equipment

  • large pot
  • colander
  • cutting board
  • knife
  • Small bowl
  • large mixing bowl

Method
 

Preparation Steps
  1. Cook the orzo by boiling salted water, adding orzo, and cooking for 7-10 minutes until al dente. Drain and rinse under cold water.
  2. Chop cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
  3. In a small bowl, whisk together olive oil, vinegar, minced garlic (if using), salt, and pepper.
  4. Combine cooled orzo with chopped vegetables and crumbled feta in a large mixing bowl.
  5. Drizzle dressing over the mixture and toss until evenly coated. Chill for 15-30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. If dry, add a drizzle of olive oil before serving.

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