Fresh Colorful Rainbow Orzo Salad for Sunny Days (Print Version)

This vibrant Colorful Rainbow Orzo Salad brings joy to any table! Quick to make with fresh veggies and a zesty dressing. Perfect for picnics or light meals.

# 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, Dairy-Free option

# Ingredients:

→ Orzo & Base

01 - 1 cup orzo pasta
02 - 2 tablespoons olive oil (for dressing + a drizzle for orzo)

→ Rainbow Veggies

03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 orange bell pepper, diced
06 - 1 English cucumber, diced
07 - 1 pint cherry tomatoes, halved
08 - 1/4 small red onion, very finely minced

→ Zesty Dressing

09 - 1/4 cup fresh lemon juice (about 1-2 lemons)
10 - 2 tablespoons red wine vinegar
11 - 1/4 cup fresh dill, chopped
12 - 1/4 cup fresh parsley, chopped
13 - 1 clove garlic, minced
14 - 1/2 teaspoon salt (or to taste)
15 - 1/4 teaspoon black pepper (or to taste)

→ Optional Flavor Boosters

16 - 1/2 cup crumbled feta cheese
17 - 1/4 cup pitted Kalamata olives, halved

# Instructions:

01 - First things first, let's get that orzo cooking! Bring a pot of generously salted water to a rolling boil. And when I say generously, I mean it – this is where your pasta gets its flavor. Add the orzo and cook according to package directions until it's al dente. You want it tender but still with a little bite, definitely not mushy! I always set a timer, but then I taste a piece around the minimum cook time, just to be sure. Once it's done, drain it well and give it a quick rinse with cold water to stop the cooking and prevent it from clumping. A little drizzle of olive oil can help too, I always do that; it just feels right. Set it aside to cool while you prep the rest.
02 - This is where the "rainbow" magic happens for our Colorful Rainbow Orzo Salad! Grab all those beautiful bell peppers – red, yellow, orange – and dice them into small, bite-sized pieces. Do the same with your cucumber, making sure the pieces are roughly the same size as the orzo for easy eating. Halve your cherry tomatoes, and then finely mince that red onion. Don't forget to chop your fresh dill and parsley too. Honestly, sometimes I get so carried away with the chopping, I feel like a culinary artist! Just make sure everything is uniform-ish; it makes for a prettier, more balanced bite. My counter usually looks like a confetti explosion by this point, but it's all part of the fun.
03 - Now for the dressing that brings everything to life! In a small bowl or a jar with a lid, combine the fresh lemon juice, red wine vinegar, minced garlic, a good pinch of salt, and a generous crack of black pepper. Add your chopped fresh dill and parsley. Whisk it all together until it's well combined and slightly emulsified. I usually give it a little taste here – does it need more lemon? More salt? This is your chance to adjust it to your liking. Sometimes I go a little heavy on the lemon because I just adore that tang! This dressing is honestly what makes the Colorful Rainbow Orzo Salad sing, so don't be shy with your taste tests.
04 - Time to bring it all together! In a large mixing bowl, combine your cooled orzo pasta with all those beautifully chopped rainbow vegetables: the bell peppers, cucumber, cherry tomatoes, and red onion. If you're using feta cheese and Kalamata olives, toss those in now too. I usually add the feta last so it doesn't get too mashed up, but to be real, sometimes I just dump it all in at once. Give it a gentle stir to mix the ingredients evenly. You want to see all those colors distributed throughout the orzo. It’s starting to look like a party in a bowl, isn't it? This is where you really start to see the vision come to life.
05 - Pour that zesty dressing you just made over the orzo and vegetable mixture. Give everything a good, thorough stir to ensure every single piece of orzo and every veggie gets coated in that delicious flavor. Seriously, don't skimp on the mixing! Cover the bowl with plastic wrap or a lid and pop it into the fridge for at least 30 minutes, or even better, an hour. This chilling time is crucial; it allows all those amazing flavors to meld and deepen. I know it's hard to wait, but trust me, it's worth it. I've definitely snuck a spoonful or two before the full chill time, *oops*.
06 - Once your Colorful Rainbow Orzo Salad has had a chance to chill and the flavors have happily mingled, give it one last stir before serving. I always do this because sometimes the dressing can settle at the bottom. Taste it again and adjust any seasonings if needed – maybe a little more salt, another squeeze of lemon, or some extra fresh pepper. Transfer it to a beautiful serving bowl, and if you're feeling fancy, garnish with a few extra sprigs of fresh dill or parsley. It looks so vibrant and inviting on the table! This is the moment where all your chopping and mixing pays off. Enjoy your creation, hon!

# Notes:

01 - Don't forget to salt your pasta water generously; it makes all the difference, trust me.
02 - This salad actually tastes better the next day, so it’s a total meal-prep superstar.
03 - No dill? Fresh basil works beautifully too, I've tried it and it gives a lovely Mediterranean vibe.
04 - A sprinkle of toasted pine nuts adds a nice crunch and earthy flavor if you're feeling fancy.

# Tools You'll Need:

01 - Large pot
02 - colander
03 - cutting board
04 - sharp knife
05 - large mixing bowl
06 - small bowl/jar
07 - whisk

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 40g
Protein: 10g

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