Rainbow Orzo Salad Tabletop (Printable Version)
Orzo pasta mixed with fresh veggies and feta in a bright, tangy vinaigrette. Perfect for warm-weather gatherings.
# What You'll Need:
→ Dressing
01 -
60 ml extra virgin olive oil
02 -
30 ml red wine vinegar
03 -
15 ml freshly squeezed lemon juice
04 -
5 ml honey
05 -
1 clove garlic, finely minced
06 -
2.5 ml Italian seasoning
07 -
Sea salt, to taste
08 -
Freshly ground black pepper, to taste
→ Salad
09 -
270 g orzo pasta, uncooked
10 -
200 g cherry tomatoes, quartered
11 -
65 g orange bell pepper, diced
12 -
65 g yellow bell pepper, diced
13 -
150 g cucumber, diced
14 -
40 g red onion, finely chopped (optional)
15 -
40 g feta cheese, crumbled
16 -
10 g fresh basil, thinly sliced
17 -
Sea salt, to taste
18 -
Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 -
Bring a large pot of salted water to a rolling boil. Add orzo and cook until al dente, following package instructions.
02 -
While the orzo cooks, combine olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and black pepper in a bowl. Whisk until fully emulsified.
03 -
Drain the cooked orzo and rinse under cold water for about one minute until cooled completely. Transfer to a large mixing bowl.
04 -
Add cherry tomatoes, diced orange and yellow peppers, cucumber, chopped red onion (if using), crumbled feta cheese, and sliced basil to the orzo. Toss to integrate all ingredients evenly.
05 -
Drizzle the prepared dressing over the salad. Gently toss until the vegetables and pasta are evenly coated. Adjust salt and pepper to taste.
06 -
Serve immediately or cover and refrigerate in an airtight container until ready to serve.
# Additional Notes:
01 -
If cherry tomatoes are unavailable, substitute with grape or diced Roma tomatoes for similar flavor and texture.
02 -
The salad can be made up to 3 days in advance and refrigerated. For best texture after refrigeration, toss with a drizzle of olive oil before serving.