Can I make Rainbow Orzo Salad ahead of time?

Absolutely! In fact, it tastes even better after a few hours in the fridge. The flavors soak in and become richer.

How long does Rainbow Orzo Salad last?

Stored in an airtight container, it will stay fresh for up to 3–4 days in the fridge.

Can I add protein to this salad?

Yes! Grilled chicken, shrimp, or even chickpeas work beautifully if you want to turn it into a full meal.

Can I swap ingredients?

Of course. Try cherry tomatoes instead of peppers, or feta cheese for a creamy twist. This Rainbow Orzo Salad is super flexible.

Rainbow Orzo Salad Delight: 5 Fresh Ingredients

Name: Rainbow Orzo Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/2 cups uncooked orzo pasta; 1 teaspoon salt; 1 red bell pepper, finely chopped; 1 orange bell pepper, finely chopped; 1 English cucumber, finely chopped; 1 small red onion, finely chopped; 1 cup corn (fresh or frozen); 1/3 cup fresh basil, chopped; 1/4 cup fresh parsley, chopped; 1/4 cup olive oil; 3 tablespoons red wine vinegar; 2 tablespoons lemon juice; 2 tablespoons Dijon mustard; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

Description

Rainbow Orzo Salad is a fresh, colorful, and flavor-packed dish made with tender orzo pasta, crisp vegetables, and a zesty lemon herb dressing. Perfect for summer gatherings, meal prep, or a quick side dish, this vibrant salad comes together in just 20 minutes and tastes even better after marinating.

Ingredients

Scale

For the Orzo Salad:

1 1/2 cups uncooked orzo pasta
1 teaspoon salt
1 red bell pepper, finely chopped
1 orange bell pepper, finely chopped
1 English cucumber, finely chopped
1 small red onion, finely chopped
1 cup corn (fresh or frozen)
1/3 cup fresh basil, chopped
1/4 cup fresh parsley, chopped

For the Lemon Herb Dressing:

1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente, stirring occasionally.
Drain the orzo and rinse under cold water until completely cooled.
While the orzo cooks, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper in a bowl or jar.
In a large mixing bowl, combine cooked orzo, chopped bell peppers, cucumber, red onion, corn, basil, and parsley.
Pour the dressing over the salad and toss until everything is well coated.
Season with additional salt and pepper to taste.
Serve immediately or refrigerate for a few hours to allow flavors to develop.

Notes

Letting the salad marinate enhances the flavor significantly.

Chop vegetables finely for the best texture in every bite.

Add feta cheese, grilled chicken, or chickpeas for extra protein.

If the flavor is too tangy, add a small drizzle of honey to balance it.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad, Side Dish
Method: Boiling, Mixing
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 250 kcal
Sugar: 2.8 g
Sodium: 308.9 mg
Fat: 7.1 g
Saturated Fat: 1.1 g
Unsaturated Fat: 5.6 g
Trans Fat: 0 g
Carbohydrates: 8.2 g
Fiber: 1.4 g
Protein: 1.2 g
Cholesterol: 0 mg