This colorful rainbow orzo salad is a fun and fresh meal! With bright veggies like bell peppers, cherry tomatoes, and spinach, it’s as tasty as it is pretty!
Key Ingredients & Substitutions
Orzo Pasta: Orzo is small and rice-like, which works great in this salad. If you can’t find it, you can use quinoa or another small pasta like ditalini.
Cherry Tomatoes: Feel free to use any ripe tomatoes you have. Roma or grape tomatoes can work too, but they might need to be chopped up a bit more.
Cucumber: English cucumbers are great because they have fewer seeds. If you prefer, you can substitute with zucchini for a different twist!
Bell Peppers: The mix of yellow and orange adds sweetness. Red or green bell peppers are fine too; just keep in mind the flavor differences. For a kick, try using jalapeño instead.
Feta Cheese: Feta adds a lovely tang. You can swap it with goat cheese for a creamier taste or omit it completely if you’re dairy-free!
How Do I Cook Orzo Perfectly?
Cooking orzo is pretty straightforward. But if you’re new to it, here’s a quick guide:
- Start by adding a generous amount of salt to your boiling water; this seasons the pasta.
- Stir the orzo frequently, especially in the first few minutes to prevent it from sticking together.
- Check for doneness a minute before the package time. You want it al dente—tender but with a bit of bite!
- Once done, drain it right away and rinse under cold water to stop further cooking and cool it off for your salad.
This will help keep your orzo pasta nice and fluffy in the salad!
How to Make Easy Rainbow Orzo Salad
Ingredients You’ll Need:
- 1 1/2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup orange bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/3 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar (or lemon juice)
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful salad takes about 15 minutes of prep time and an additional 30 minutes to chill. So, plan for about 45 minutes total to prepare and let the flavors meld together nicely in the fridge!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing a large pot of salted water to a boil. Add the orzo pasta and cook until al dente, which usually takes about 8-10 minutes. Once cooked, drain it well and rinse under cold water to stop the cooking process. Set the orzo aside to cool.
2. Prepare the Veggies:
While the orzo is cooking, take this time to chop your vegetables! Halve the cherry tomatoes, dice the cucumber and both bell peppers, finely chop the red onion, and chop the fresh basil into small pieces. This will not only make the salad colorful but packed with flavor!
3. Mix Everything Together:
In a large mixing bowl, combine the cooled orzo with the chopped cherry tomatoes, cucumber, yellow and orange bell peppers, red onion, and basil. Give it a gentle toss to mix everything together—you want to see all that beautiful color!
4. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), minced garlic, salt, and black pepper to create a tasty dressing.
5. Combine the Dressing and Salad:
Pour the dressing over the orzo and veggie mixture and toss everything well to combine. This will ensure every bite is flavorful!
6. Add the Feta:
Carefully fold in the crumbled feta cheese to the salad. This adds a lovely creamy texture and a bit of saltiness—yum!
7. Chill and Serve:
Adjust the seasoning with more salt and pepper if needed. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve this colorful salad cold or at room temperature. Enjoy your fresh and easy rainbow orzo salad!
Frequently Asked Questions (FAQ)
Can I Substitute the Orzo Pasta?
Yes! If you don’t have orzo on hand, you can easily substitute it with other small pasta shapes like ditalini or even quinoa for a gluten-free option. Just adjust the cooking time accordingly based on the pasta you choose!
How Should I Store Leftover Salad?
Store any leftover rainbow orzo salad in an airtight container in the refrigerator. It will last for up to 3 days. The flavors actually improve as it sits, making it a great option for meal prep!
Can I Use Different Vegetables?
Absolutely! Feel free to customize this salad with your favorite vegetables. Zucchini, bell peppers of any color, or even avocado can work wonderfully. Just make sure to keep the vibrant colors for that rainbow effect!
Is This Salad Vegan-Friendly?
To make this salad vegan, simply omit the feta cheese or replace it with a vegan cheese alternative. The salad will still be delicious and packed with flavor!
