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Rainbow Orzo Salad

A vibrant and crunchy salad featuring orzo pasta, fresh vegetables, and a zesty lemon herb dressing, perfect for picnics or quick meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup uncooked orzo pasta Cook according to package instructions.
  • 1 cup diced bell peppers (red, yellow, orange) Colorful variety adds brightness.
  • 1 cup diced cucumber For crunch.
  • 1 cup halved cherry tomatoes Adds sweetness.
  • 1/2 cup diced purple onion For sharp flavor.
  • 1/4 cup fresh herbs (parsley or basil) Use your favorite.
Lemon Herb Dressing
  • 1-2 tablespoons fresh lemon juice Adjust to taste.
  • 2-3 tablespoons olive oil To emulsify the dressing.
  • 1 teaspoon Dijon mustard For flavor.
  • 1/2 teaspoon garlic powder Optional.
  • to taste salt and cracked black pepper Adjust seasonings as desired.

Method
 

Cooking Orzo
  1. Cook the orzo pasta according to package instructions, making sure to salt the water.
  2. Once cooked, drain and cool the orzo to prevent mushiness.
Prepare the Salad
  1. Chop the bell peppers, cucumber, cherry tomatoes, purple onion, and fresh herbs on a large cutting board.
  2. In a large bowl, combine the cooled orzo with the chopped vegetables and herbs.
  3. Gently toss the ingredients together to avoid breaking the orzo.
Make the Dressing
  1. In a separate bowl or jar, whisk together lemon juice, olive oil, Dijon mustard, garlic powder, salt, and pepper.
  2. Pour the dressing over the salad just before serving, and toss to combine.

Notes

For meal prep, make the salad up to two days ahead, but keep the dressing separate until ready to serve. Store in airtight containers and consume within four days to maintain crunchiness.