Rainbow Orzo Salad (Print Version)
A bright, colorful orzo dish with fresh vegetables, feta cheese and herb-infused vinaigrette - perfect for warm weather dining.
# Ingredients:
→ Dressing
01 -
1/4 cup extra virgin olive oil
02 -
2 tablespoons red wine vinegar
03 -
1 tablespoon lemon juice
04 -
1 teaspoon honey
05 -
1 clove garlic, minced
06 -
1/2 teaspoon Italian seasoning
07 -
salt and pepper, to taste
→ Salad
08 -
1 1/2 cups uncooked orzo pasta
09 -
1 cup cherry tomatoes, quartered
10 -
1/2 orange bell pepper, diced
11 -
1/2 yellow bell pepper, diced
12 -
1 cup diced cucumber
13 -
1/4 cup chopped red onion (optional)
14 -
1/4 cup crumbled feta cheese
15 -
1/4 cup fresh basil, sliced
16 -
salt and pepper, to taste
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Cook orzo until al dente, according to package instructions.
02 -
Whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, Italian seasoning, salt, and pepper in a small bowl, or shake together in a jar until combined. Set aside.
03 -
Drain and rinse the orzo with cold water for about 1 minute, or until cooled, then transfer to a large bowl.
04 -
Add cherry tomatoes, bell peppers, cucumber, red onion (optional), feta cheese, and basil to the orzo. Toss to combine.
05 -
Drizzle the dressing over the salad and toss again to mix. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator.
# Additional Notes:
01 -
You can substitute cherry tomatoes with grape tomatoes or diced Roma tomatoes.
02 -
Store in an airtight container and refrigerate for up to 3 days. Add a drizzle of olive oil to refresh the salad before serving.