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Rainbow Orzo Salad with colorful diced bell peppers cucumber tomatoes corn chickpeas orzo pasta and lemon vinaigrette in a bright serving bowl

Rainbow Orzo Salad

A vibrant, colorful orzo pasta salad with diced bell peppers, cherry tomatoes, cucumber, olives, and crumbled feta, tossed in a bright lemon and oregano dressing. Great for meal prep and serves well cold or at room temperature.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups dry orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced small
  • 1/2 cup red bell pepper, diced
  • 1/2 cup yellow bell pepper, diced
  • 1/2 cup orange bell pepper, diced
  • 1/3 cup red onion, finely diced
  • 1/2 cup kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh basil, thinly sliced
  • 3 tbsp extra virgin olive oil dressing
  • 2 tbsp fresh lemon juice dressing
  • 1 tbsp red wine vinegar dressing
  • 1 clove garlic, minced dressing
  • 1/2 tsp dried oregano dressing
  • 1/2 tsp salt dressing
  • 1/4 tsp black pepper dressing

Equipment

  • Large Pot
  • Large mixing bowl
  • Whisk

Method
 

  1. Cook orzo in salted water until al dente, drain, rinse, and toss with olive oil.
  2. Dice all vegetables and prep herbs while the orzo cools.
  3. Whisk all dressing ingredients together until combined.
  4. Combine orzo, vegetables, and herbs, then toss with dressing.
  5. Fold in feta gently and chill for at least 20 minutes before serving.

Notes

  • Cook orzo just to al dente and rinse immediately to prevent mushiness.
  • Dress the salad while the orzo is still slightly warm for better absorption.
  • Rinse red onion before adding to reduce sharpness.
  • Add a fresh drizzle of olive oil and lemon before serving if stored overnight.