Description

This Rainbow Orzo Salad is bright, fresh, and packed with colorful vegetables, tender orzo pasta, and a light, zesty dressing. With juicy tomatoes, crisp cucumbers, sweet bell peppers, and fresh herbs, this salad is perfect for summer meals, meal prep, or as a vibrant side dish that looks just as good as it tastes.

Ingredients

Scale

For the Salad:

1 ½ cups orzo pasta
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped

For the Dressing:

1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste

Instructions

Step 1: Cook the Orzo

Cook orzo according to package instructions until al dente. Drain and rinse under cold water to cool.

Step 2: Prepare Vegetables

Chop tomatoes, cucumber, bell peppers, onion, and parsley.

Step 3: Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.

Step 4: Combine Ingredients

In a large bowl, mix cooled orzo with all chopped vegetables and parsley.

Step 5: Add Dressing

Pour dressing over the salad and toss gently until everything is well coated.

Step 6: Chill and Serve

Refrigerate for at least 20–30 minutes before serving for best flavor.

Notes

Rinsing the orzo stops cooking and keeps it from sticking.
Dice vegetables evenly for a clean, colorful look like the image.
Use fresh lemon juice for the best bright flavor.
Letting the salad chill helps the flavors blend together.
Don’t overdress, add gradually to keep it light and fresh.

Nutrition

Serving Size: Per Serving – 4–6 servings
Calories: 260