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Rainbow Orzo Salad

Rainbow orzo salad is a colorful orzo pasta salad tossed with red, orange, yellow, green, and purple vegetables in a bright lemon herb dressing. Chilled for 30 minutes, the orzo stays tender while the feta adds salty contrast.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean-American
Calories: 440
Ingredients Method Notes

Ingredients
  

Rainbow Orzo Salad
  • 1.5 cup orzo pasta Cook until al dente, then cool completely before assembling.
  • 1 cup cherry tomatoes Halve for bite-size pieces.
  • 1 orange bell pepper Dice finely for even distribution.
  • 1 cup corn kernels Use fresh or char if desired for extra sweetness.
  • 1 cup English cucumber Dice.
  • 1 cup purple cabbage Finely shred.
  • 0.5 red onion Finely dice.
  • 0.25 cup fresh parsley Chop.
  • 0.25 cup fresh basil Tear leaves.
  • 4 oz feta cheese Crumbled; reserve some for topping.
Lemon Herb Dressing
  • 0.33 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 garlic Minced clove.
  • salt and pepper To taste.

Method
 

Make the lemon herb dressing
  1. Whisk together olive oil, fresh lemon juice, lemon zest, red wine vinegar, Dijon mustard, honey, minced garlic, and salt and pepper until emulsified.
Assemble the salad
  1. Combine cooled orzo pasta, cherry tomatoes, orange bell pepper, corn kernels, English cucumber, purple cabbage, red onion, chopped parsley, and torn basil in a large bowl.
  2. Pour the lemon herb dressing over the orzo salad and toss until evenly coated.
  3. Fold in most of the crumbled feta cheese so it disperses through the pasta.
Chill and finish
  1. Refrigerate the salad for at least 30 minutes, then taste and adjust lemon or salt.
  2. Top with the remaining feta cheese and extra fresh herbs before serving.

Notes

Pro tip: cool the orzo fully before dressing so it doesn’t turn mushy. Refrigerate in an airtight container up to 3 days; the vegetables stay crispest the first day. Freezing is not recommended because the cucumber and cabbage soften. For a lighter option, swap feta with a reduced-fat feta while keeping the same lemon herb dressing.