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Colorful Rainbow Orzo Salad with fresh vegetables and herbs

Rainbow Orzo Salad

A beautiful mix of flavors and textures, this Rainbow Orzo Salad is perfect for summer gatherings and bursting with nutrition.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup orzo pasta Cooked until al dente
  • 1 cup cherry tomatoes, halved
  • 1 medium bell pepper, diced (any color)
  • 1 cup cucumber, diced
  • 1 cup corn (fresh or canned)
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh herbs (such as parsley or basil), chopped
Dressing
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Method
 

Cooking the Orzo
  1. Cook the orzo pasta according to the package instructions until al dente, usually about 8-10 minutes. Drain and let it cool.
Preparing the Vegetables
  1. In a large bowl, combine the cooled orzo, cherry tomatoes, diced bell pepper, cucumber, corn, red onion, and fresh herbs.
Whisking the Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
Combining the Salad
  1. Drizzle the dressing over the salad and toss everything gently to ensure all ingredients are coated.
Serving
  1. Serve the Rainbow Orzo Salad immediately or refrigerate for about 30 minutes for the flavors to meld.

Notes

Feel free to add grilled chicken or shrimp for a heartier dish or include olives or feta cheese for additional flavor. Leftovers can be stored in an airtight container for up to 3 days.