Tangy Rainbow Orzo Salad: Fresh Summer Meal (Print Version)

Vibrant Rainbow Orzo Salad: Brighten your plate with this fresh, easy recipe! Loaded with colorful veggies and a zesty, tangy dressing everyone will love.

# 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:

→ Orzo & Base Veggies

01 - 1 cup orzo pasta
02 - 1 pint cherry tomatoes, halved
03 - 1 large English cucumber, diced
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 1/2 red onion, thinly sliced

→ Zesty Dressing

07 - 1/4 cup extra virgin olive oil
08 - 3 tablespoons fresh lemon juice
09 - 1 clove garlic, minced or grated
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Fresh Crunch & Finishing Touches

13 - 1/2 cup crumbled feta cheese
14 - 1/4 cup fresh flat-leaf parsley, chopped

→ Optional Extras

15 - 1/4 cup pitted Kalamata olives, halved
16 - 1/4 cup chopped artichoke hearts
17 - Grilled chicken or chickpeas for added protein

# Instructions:

01 - First things first, get that orzo cooking! Bring a big pot of salted water to a rolling boil – and yes, *salt the water*, it makes a huge difference, something I sometimes forget in my kitchen chaos. Add the orzo and cook according to package directions until it's al dente. This is crucial for our Vibrant Rainbow Orzo Salad Recipe. I always set a timer, because distracted me will definitely overcook it. Once done, drain it well and rinse with cold water to stop the cooking and keep it from clumping. Give it a good shake to get rid of excess water; we don't want a soggy salad, hon.
02 - While the orzo is chilling out, get chopping! Halve those cherry tomatoes, dice your cucumber, and chop up the bell peppers into small, bite-sized pieces. Slice the red onion super thinly – remember, you can soak it if you're worried about the bite. I usually just go for it, but hey, you do you! Gather all these beautiful colors into a large mixing bowl. It's already looking like a party, honestly, and smelling so fresh.
03 - Time for the magic sauce! In a small bowl or a jar with a lid (I love using a jar for easy shaking), whisk together the olive oil, fresh lemon juice, grated garlic, and dried oregano. Add a good pinch of salt and a generous grind of black pepper. Taste it! This is where you can adjust it to your liking. Does it need more lemon? More salt? Don't be shy; make it sing for this Vibrant Rainbow Orzo Salad Recipe.
04 - Now for the fun part! Add the cooled, drained orzo to the bowl with all your chopped veggies. Pour that gorgeous, zesty dressing over everything. Give it a really good toss to make sure every single piece of orzo and every veggie gets coated in that delicious flavor. I usually use two big spoons for this, trying not to spill any on the counter, which, let's be real, usually happens.
05 - Once everything is nicely coated, gently fold in the crumbled feta cheese and the chopped fresh parsley. You want to mix it enough so it's evenly distributed, but not so much that you smash the feta into oblivion. We want those little pockets of creamy, salty goodness! The aroma of the fresh parsley and lemon is just heavenly at this stage, hinting at the deliciousness to come.
06 - This Vibrant Rainbow Orzo Salad Recipe is best served chilled, so cover the bowl and pop it in the fridge for at least 30 minutes. An hour is even better, allowing all those flavors to really meld together. Before serving, give it another quick stir and taste again for seasoning – sometimes flavors mellow out in the fridge. Serve it up and watch those colors disappear!

# Notes:

01 - Don't skip rinsing the orzo with cold water; it prevents clumping and keeps the pasta al dente for a better salad texture.
02 - This salad tastes even better the next day once the flavors have mingled, but add fresh herbs right before serving for maximum brightness.
03 - If you don't have feta, crumbled goat cheese or even some small mozzarella balls work, though the flavor profile will shift a bit.
04 - Serve in a clear glass bowl to show off all those vibrant colors – it's half the appeal, honestly!

# Tools You'll Need:

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

# Nutrition Facts (Per Serving):

Calories: 320
Total Fat: 18g
Total Carbohydrate: 32g
Protein: 9g

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