Fresh Vibrant Rainbow Orzo Salad: A Sunny Bowl of Joy (Print Version)

Whip up a vibrant rainbow orzo salad! This easy, colorful dish brings sunshine to your table with fresh veggies and a zesty dressing. Perfect for any meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Mediterranean-inspired
Dietary: Vegetarian

# Ingredients:

→ Orzo & Veggie Stars

01 - 1 cup orzo pasta
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 orange bell pepper, diced
05 - 1 English cucumber, diced
06 - 1 pint cherry tomatoes, halved
07 - 1/2 small red onion, finely diced
08 - 4 oz (about 1 cup) crumbled feta cheese

→ Zesty Dressing Essentials

09 - 1/4 cup extra virgin olive oil
10 - 3 tablespoons fresh lemon juice
11 - 1 tablespoon lemon zest
12 - 2 cloves garlic, minced
13 - 1 teaspoon dried oregano
14 - Salt and freshly ground black pepper, to taste

→ Fresh Finishing Touches

15 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, get that orzo cooking! Bring a large pot of salted water to a rolling boil – and yes, salt the water, it makes a huge difference in the pasta's flavor. Add the orzo and cook according to package directions until al dente. This is where I always forget to set a timer and end up with slightly-too-soft pasta, so learn from my mistakes! Once cooked, drain it and, here's the crucial part: rinse it thoroughly with cold water. This stops the cooking and prevents it from clumping into a sticky mess. Trust me, I've had starchy orzo blobs before, and they're not pretty.
02 - While the orzo is doing its thing, get chopping! Dice your bell peppers, cucumber, and red onion into small, bite-sized pieces. Halve those cherry tomatoes. This part is kinda therapeutic for me, seeing all those vibrant colors come to life on my cutting board. Don't worry if your knife skills aren't perfect; mine certainly aren't! Just aim for roughly even sizes so every forkful of Vibrant Rainbow Orzo Salad gets a good mix of everything. I sometimes snack on a bell pepper strip or two during this step, can't help myself!
03 - In a small bowl, whisk together your extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and dried oregano. Season it with a good pinch of salt and freshly ground black pepper. Give it a taste! This is your chance to adjust the flavors. I usually add a little more lemon zest here because, honestly, the more zest, the brighter the dressing. It should smell incredibly fresh and tangy, like a sunny Mediterranean breeze. Don't be shy with the whisking!
04 - Once your orzo is cooled and drained, transfer it to a large mixing bowl. Add all your beautifully chopped bell peppers, cucumber, cherry tomatoes, and red onion. This is where the Vibrant Rainbow Orzo Salad really starts to take shape and look absolutely stunning. I always take a moment to admire all the colors before I start tossing. Be gentle here; we don't want to smash those delicate tomatoes, which I've definitely done when I was in too much of a hurry!
05 - Now for the creamy, salty goodness! Crumble in your feta cheese and add the freshly chopped parsley. These two ingredients add so much character and freshness. Gently fold everything together with a large spoon or spatula. You want to distribute the feta and parsley evenly without over-mixing. Sometimes my kitchen counter looks like a parsley explosion at this point, but it's all part of the process, right? The smell of fresh parsley with the lemon is just lovely.
06 - Pour that glorious zesty dressing over the orzo and veggie mixture. Give it a good, thorough but gentle toss until everything is evenly coated. This is where all the flavors really start to marry. For the best taste, cover the bowl and pop it in the fridge for at least 30 minutes to let the flavors meld. Honestly, it's even better after an hour or two, or even overnight! The orzo really absorbs all that delicious dressing, making every bite incredibly flavorful. It should look bright, colorful, and utterly inviting.

# Notes:

01 - Always rinse your cooked orzo with cold water after draining. It’s the trick to preventing a sticky, clumpy mess, a mistake I learned the hard way!
02 - This salad actually tastes better the next day, so it’s a brilliant make-ahead. Just keep the dressing separate if you're prepping super far in advance.
03 - No feta? Try goat cheese for a tangier kick, or toasted pine nuts for a crunch. I once used sunflower seeds when I was out of nuts, and it was a surprisingly good texture!
04 - Serve it in a big, clear glass bowl. Seriously, the colors are half the appeal!

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 20-25g
Total Carbohydrate: 35-40g
Protein: 10-12g

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