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–+ servings

Rainbow Orzo Salad

A vibrant and colorful salad featuring orzo pasta, fresh vegetables, and a zesty lemon dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 1 cup orzo pasta uncooked
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper diced, any color
  • 1 cup carrots shredded
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
Dressing
  • 1/4 cup olive oil extra virgin
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon honey optional
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Method
 

Cook Orzo
  1. Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.
  2. Drain the orzo in a colander and rinse under cold water to stop the cooking process. Set aside.
Prepare Vegetables
  1. While the orzo is cooking, prepare the vegetables. Chop the cherry tomatoes, cucumber, bell pepper, carrots, and red onion.
Make Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined.
Combine Salad
  1. In a large mixing bowl, combine the cooked orzo, chopped vegetables, and parsley.
  2. Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.
Serve
  1. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Enjoy your colorful Rainbow Orzo Salad!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gFiber: 3gSugar: 3g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Feel free to add other vegetables or proteins like chickpeas or feta cheese.

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