Rainbow Orzo Salad

Rainbow Orzo Salad is a delightfully vibrant and fresh dish that’s filled with a colorful mix of vegetables and a zesty dressing. It’s not heavy or overly rich either. I think it’s a perfect summertime or picnic salad, and if you’re not a fan of any particular vegetable, feel free to omit it.

It will still be undeniably delicious! If you’re looking for a light & colorful salad that’s not overly complicated, you’ve come to the right place. When you combine tender orzo with a medley of crisp vegetables and a tangy dressing, you get the perfect salad. The addition of fresh herbs just sends it over the top. I’ve really been in the mood for summer to arrive, and this vibrant salad reminds me of sunny days and outdoor gatherings. Not a fan of certain veggies? Don’t worry, it’s still delicious without them.

Kitchen Equipment Needed:

• Large pot
• Large mixing bowl
• Medium mixing bowl
• Cutting board
• Knife
• Colander
• Whisk
• Spoon

Ingredients:

Salad:

• 1 1/2 cups orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red bell pepper, diced
• 1 cup yellow bell pepper, diced
• 1/2 cup red onion, finely diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped

Dressing:

• 1/4 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Directions:

1. Cook the Orzo:
   • Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and rinse under cold water to cool. Transfer to a large mixing bowl.
2. Prepare the Vegetables:
   • While the orzo is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, red bell pepper, and yellow bell pepper. Finely dice the red onion. Pit and halve the Kalamata olives.
3. Combine the Salad Ingredients:
   • Add the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, Kalamata olives, parsley, and basil to the bowl with the orzo. Gently toss to combine.
4. Make the Dressing:
   • In a medium mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
5. Dress the Salad:
   • Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
6. Serve:
   • Serve the salad immediately, or cover and refrigerate for up to 2 hours to allow the flavors to meld.

Enjoy:

This Rainbow Orzo Salad is a refreshing and colorful addition to any meal. The combination of tender orzo, fresh vegetables, and tangy dressing is simply irresistible! Enjoy the fresh and vibrant flavors of this homemade salad.