Description

Rainbow Orzo Salad is a vibrant and refreshing dish that combines colorful vegetables with tender orzo pasta, all drizzled in a zesty lemon vinaigrette. Perfect for summer picnics, barbecues, or a delightful weekday lunch, this salad is not only visually appealing but also packed with flavor. Quick to prepare and easy to customize based on pantry staples, it’s sure to be a crowd-pleaser at any gathering.

Ingredients

Scale

1 cup orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red bell pepper, diced
½ cup fresh parsley, chopped
2 tbsp olive oil
2 tbsp lemon juice
Salt & pepper to taste

Instructions

Cook the orzo in salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
While the orzo cools, chop the cherry tomatoes, cucumber, and red bell pepper into bite-sized pieces. Combine them in a large mixing bowl with chopped parsley.
In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper.
Add cooled orzo to the vegetable mixture and pour on the dressing. Toss gently until well combined.
Cover and refrigerate for at least 30 minutes before serving to meld flavors.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 3g
Sodium: 200mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg

Keywords: - Substitute veggies based on your preference; zucchini or snap peas work well. - For added protein, consider grilled chicken or chickpeas. - Experiment with different dressings like balsamic vinaigrette for more flavor options.