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Rainbow Orzo Salad

A vibrant, fresh orzo pasta salad loaded with colorful vegetables, feta cheese, and a bright lemon vinaigrette.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups orzo pasta uncooked
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 0.5 cup red bell pepper diced
  • 0.5 cup yellow bell pepper diced
  • 0.25 cup red onion finely chopped
  • 0.5 cup feta cheese crumbled
  • 0.25 cup olive oil
  • 3 tbsp lemon juice fresh
  • 1 clove garlic minced
  • to taste salt
  • to taste black pepper

Equipment

  • Large pot
  • Colander
  • Mixing bowls
  • Whisk

Method
 

  1. Cook orzo in salted boiling water until al dente. Drain and cool.
  2. Prepare all vegetables and place them in a large mixing bowl.
  3. Whisk olive oil, lemon juice, garlic, salt, and pepper together.
  4. Add cooled orzo to vegetables and toss with dressing.
  5. Fold in feta cheese gently and adjust seasoning.

Notes

Chill before serving for enhanced flavor.