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Rainbow Orzo Salad

A vibrant orzo pasta salad tossed with colorful vegetables, fresh herbs, and a light lemon vinaigrette.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz orzo pasta
  • 1 cup red bell pepper diced
  • 1 cup yellow bell pepper diced
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 0.25 cup red onion finely chopped
  • 0.25 cup olive oil
  • 3 tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • salt to taste
  • black pepper to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl

Method
 

  1. Cook orzo in salted boiling water until al dente. Drain and cool.
  2. Prepare and chop all vegetables.
  3. Whisk olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
  4. Combine orzo, vegetables, and herbs in a large bowl.
  5. Pour dressing over salad and toss gently.
  6. Rest 10–15 minutes, adjust seasoning, and serve.

Notes

Refresh with olive oil and lemon before serving if made ahead.