Description

A vibrant and refreshing Colorful Rainbow Orzo Salad that comes together in under 30 minutes. This easy-to-make dish combines cooked orzo pasta with crisp cucumbers, juicy cherry tomatoes, crunchy bell peppers, tangy feta cheese, and a zesty lemon Dijon dressing. Perfect as a light lunch, side dish, or picnic favorite, this salad is nutritious, colorful, and customizable for various dietary preferences.

Ingredients

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Salad Ingredients

1 cup Orzo (can substitute with quinoa for a gluten-free option)
1 cup Cherry Tomatoes (substitute with grape or Roma tomatoes if preferred)
1 medium Cucumber
1 medium Bell Pepper (red, yellow, or green)
1/4 medium Red Onion (optional for milder flavor)
1/2 cup Feta Cheese (substitute with mozzarella or dairy-free option)

Dressing Ingredients

1/4 cup Olive Oil (extra virgin for best flavor)
2 tablespoons Lemon Juice (or lime juice)
1 teaspoon Dijon Mustard (optional)
Salt & Pepper to taste

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Instructions

Preparation: Bring a pot of salted water to a boil in preparation for cooking the orzo.
Cook the Orzo: Add the orzo to the boiling water and cook according to package instructions for 7-10 minutes until al dente. Drain well and allow to cool completely.
Prepare the Vegetables: While the orzo cooks, chop the cucumber, halve the cherry tomatoes, dice the bell pepper, and thinly slice the red onion into uniform pieces to ensure even mixing.
Combine Salad Base: In a large mixing bowl, combine the cooled orzo with the chopped vegetables, stirring gently to mix evenly and showcase the vibrant colors.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified and silky. Adjust seasoning to taste.
Toss the Salad: Pour the dressing over the orzo and vegetable mixture, gently mixing until all ingredients are well coated.
Add Feta Cheese: Fold in the crumbled feta carefully to distribute it throughout the salad without breaking it up too much.
Serve or Store: Serve immediately for optimal freshness or refrigerate the salad in an airtight container for up to 3 days.

Notes

You can substitute quinoa for orzo to make the salad gluten-free.
Use grape or Roma tomatoes if cherry tomatoes are unavailable.
Red onion can be omitted for a milder flavor.
Feta cheese can be replaced with mozzarella or a dairy-free alternative to fit dietary needs.
Adjust salt and pepper to your taste preference.
The salad is best served chilled but can be kept refrigerated for up to 3 days.