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Rainbow Orzo Salad

Rainbow Orzo Salad - featured image
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A colorful, fresh, and easy summer pasta salad perfect for picnics, potlucks, and light meals. Packed with veggies, tangy lemon dressing, and creamy feta, this salad is a crowd-pleaser that’s quick to prepare.

Ingredients

Scale
  • 1 ½ cups dry orzo pasta (about 280 grams)
  • 1 cup cherry tomatoes, halved (about 150 grams)
  • 1 medium red bell pepper, diced
  • 1 medium cucumber, seeded and diced
  • ¼ cup red onion, finely chopped (about 40 grams)
  • ¼ cup fresh parsley, chopped (about 15 grams)
  • ¼ cup fresh basil, torn (about 10 grams) – optional
  • ½ cup feta cheese, crumbled (about 75 grams)
  • ¼ cup extra virgin olive oil (60 ml)
  • Juice of 1 large lemon (about 3 tablespoons / 45 ml)
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a medium pot of salted water to a boil. Add 1 ½ cups (280 grams) of orzo pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent clumping.
  2. Drain the orzo in a colander and rinse briefly under cold water to stop cooking and cool it down. Set aside to drain completely.
  3. While the orzo cooks, halve 1 cup (150 grams) of cherry tomatoes, dice 1 medium red bell pepper, seed and dice 1 medium cucumber, and finely chop ¼ cup (40 grams) red onion. Chop ¼ cup (15 grams) fresh parsley and tear ¼ cup (10 grams) fresh basil leaves if using.
  4. In a small bowl or jar, whisk together ¼ cup (60 ml) extra virgin olive oil, juice of 1 large lemon (about 3 tablespoons / 45 ml), 1 minced garlic clove, 1 teaspoon honey or maple syrup, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
  5. In a large bowl, combine the drained orzo, cherry tomatoes, bell pepper, cucumber, red onion, parsley, and basil. Pour the dressing over and toss gently but thoroughly to coat everything evenly.
  6. Crumble ½ cup (75 grams) of feta cheese on top and give the salad one last light toss.
  7. Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors meld and the orzo soak up the dressing. Serve chilled or at room temperature.

Notes

Rinse orzo with cold water after cooking to prevent sticking. Whisk lemon, garlic, and honey first before slowly adding olive oil to emulsify the dressing. Soak red onion in cold water for 5 minutes if sensitive to sharpness. Add feta cheese last to maintain texture. Salad tastes better after chilling for a few hours. Add extra olive oil or lemon juice if salad seems dry after chilling.

Nutrition

Keywords: rainbow orzo salad, summer pasta salad, picnic salad, easy pasta salad, orzo recipe, healthy salad, vegetarian salad, feta cheese salad

Find it online: https://cooltastes.com/rainbow-orzo-salad-recipe-easy-summer-pasta-for-perfect-picnic-meals/