Rainbow Orzo Salad Recipe: My Sunny Garden Medley (Print Version)

Rainbow Orzo Salad Recipe bursting with fresh veggies and a zesty dressing. Perfect for picnics or a bright weeknight side, it's a family favorite!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Orzo & Fresh Veggies

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

→ The Zesty Lemon-Herb Dressing

07 - 1/4 cup fresh lemon juice (from 1-2 lemons)
08 - 1/4 cup extra virgin olive oil
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh dill, chopped
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper, or to taste

→ Flavor Boosters & Finishes

13 - 4 oz feta cheese, crumbled

# Instructions:

01 - First things first, get that orzo cooking! Bring a big pot of salted water to a rolling boil. Seriously, don't skimp on the salt here; it seasons the pasta from the inside out. Add your orzo and cook according to package directions until it's al dente – that's Italian for 'to the tooth,' meaning it should still have a slight bite. I always set a timer, because I've definitely overcooked it before and ended up with a mushy mess, which is a major bummer for this salad. Drain it well, then toss with a tiny drizzle of olive oil to prevent sticking. Let it cool completely while you prep the rest.
02 - While the orzo is chilling out, it's veggie time! Grab your cherry tomatoes and halve them. Dice your cucumber, and those colorful bell peppers into nice, bite-sized pieces. Thinly slice your red onion – remember that trick about soaking it in cold water if you want to mellow its bite. This is where the 'rainbow' really comes to life, so take a moment to admire all those beautiful colors. I usually line up all my chopped veggies in little bowls; it makes the next step so much easier and honestly, a bit therapeutic.
03 - In a small bowl, whisk together the fresh lemon juice, that good quality olive oil, chopped fresh parsley, and fresh dill. Season it well with salt and black pepper. Give it a good taste here – does it need more lemon? More salt? This dressing is the heart of your Rainbow Orzo Salad Recipe, so make sure it sings! I'm a big fan of a zesty dressing, so I usually go heavy on the lemon. Sometimes I even add a tiny pinch of red pepper flakes for a subtle kick, but that's just me being fancy.
04 - Once your orzo is completely cool (this is important, warm orzo will make your salad soggy!), transfer it to a large mixing bowl. Add all your beautifully chopped vegetables – the tomatoes, cucumber, red onion, and bell peppers. Pour the dressing over everything. Now, gently toss it all together until every piece of orzo and every veggie is coated in that delicious, zesty dressing. I use a big spoon and a spatula, trying not to smash the tomatoes. It’s a bit like conducting a tiny, colorful orchestra in your kitchen.
05 - Now for the finishing touch! Crumble that delicious feta cheese over the salad. Give it another gentle toss to distribute it evenly. I sometimes hold back a little feta to sprinkle on top right before serving, just for a pretty presentation. Honestly, I'm usually taste-testing at this point, making sure everything is perfectly balanced. It's hard not to just dig in right then and there!
06 - For the best flavor, cover the bowl and pop your Rainbow Orzo Salad Recipe into the fridge for at least 30 minutes, or even a few hours. This allows all those incredible flavors to meld and deepen. When you're ready to serve, give it one last gentle stir. It should look bright, smell fresh, and taste absolutely divine – a perfect harmony of tangy, savory, and fresh. I love seeing all the colors pop, it just makes me happy!

# Notes:

01 - Don't overcook the orzo, seriously. Mushy pasta is a no-go for this salad.
02 - This salad actually tastes better the next day, so it’s a total meal-prep superstar.
03 - No red onion? Shallots work beautifully too, I've done it in a pinch!
04 - A sprinkle of feta at the end really elevates the tang and texture, trust me.

# Equipment Needed:

01 - Large pot
02 - mixing bowls
03 - whisk
04 - cutting board
05 - sharp knife

# Nutrition (Per Serving):

Calories: 280
Total Fat: 15g
Total Carbohydrate: 30g
Protein: 8g

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