A bright, fresh, and colorful pasta salad packed with crisp vegetables, tender orzo, and a zesty lemon-herb dressing. Perfect as a side dish, light lunch, or crowd-pleasing addition to any meal.

Why You’ll Love This Recipe

• Eye-catching rainbow of veggies that makes it fun and inviting

• Ready in under 30 minutes

• Great for meal prep—flavors deepen when marinated

• Versatile—makes a colorful side or a light main

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

• 1 ½ cups uncooked orzo pasta

• 1 cup cherry tomatoes, quartered

• ½ orange bell pepper, diced

• ½ yellow bell pepper, diced

• 1 cup diced cucumber

• ¼ cup chopped red onion (optional)

• ¼ cup crumbled feta cheese

• ¼ cup fresh basil, sliced

• Salt and pepper, to taste

For the dressing:

• ¼ cup extra virgin olive oil

• 2 Tbsp red wine vinegar

• 1 Tbsp lemon juice

• 1 tsp honey

• 1 clove garlic, minced

• ½ tsp Italian seasoning

• Salt and pepper, to taste

Directions

1. Cook the orzo: Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8–10 minutes. Drain and rinse under cold water.

2. Make the dressing: In a bowl, whisk olive oil, vinegar, lemon juice, honey, garlic, Italian seasoning, salt, and pepper until combined.

3. Combine the salad: In a large bowl, combine the cooled orzo with tomatoes, bell peppers, cucumber, red onion, feta, and basil.

4. Dress and toss: Pour the dressing over the salad and toss until well coated.

5. Chill or serve: Serve immediately or refrigerate for 1–4 hours for best flavor.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Gluten-free: Use gluten-free pasta or cooked quinoa

• Cheese options: Swap feta for goat cheese or mozzarella pearls

• Protein boost: Add grilled chicken, shrimp, or chickpeas

• Dressing twist: Use balsamic vinegar or tahini-based dressing

• Vegan: Omit feta or use plant-based cheese alternative

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Flavors improve over time. Before serving, toss with a splash of olive oil or lemon juice to refresh.

FAQs

What vegetables work best for this salad?

Bell peppers, cherry tomatoes, cucumber, red onion, and even sweet corn or peas are great options.

Can I use another type of pasta?

Yes, small pasta like farfalle, penne, or rotini work well.

Is this dish good for meal prep?

Yes, it holds up well in the fridge and tastes even better after marinating.

Can I make it dairy-free?

Yes, simply omit the feta or use a dairy-free cheese alternative.

Should it be served cold or warm?

It’s best served chilled or at room temperature.

Can I add meat?

Yes, grilled chicken, shrimp, or even salami can be added for extra protein.

Is it freezer-friendly?

No, it’s best stored in the fridge. Freezing may change the texture of the vegetables.

How do I prevent it from drying out?

Toss with a bit of extra dressing or olive oil before serving if it has been chilled.

Can I make it ahead?

Yes, you can prepare all components and assemble just before serving, or store it dressed overnight.

How do I make it spicier?

Add red pepper flakes, chopped jalapeños, or a dash of hot sauce to the dressing.

Conclusion

Rainbow Orzo Salad is a vibrant and refreshing dish that’s simple to prepare and perfect for any occasion. Its colorful mix of vegetables and tangy dressing make it a standout side or light main that’s sure to impress. Serve it chilled and enjoy a healthy, flavorful bite every time.