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Rainbow Orzo Salad

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Whether you are looking for a pasta salad recipe to bring to your summer potluck or a new & easy meal to prep recipe for the week, this Rainbow Orzo Salad is for you. It is made with fresh, light, vegetable-forward ingredients and a homemade lemon vinaigrette that is simple to made & is absolutely delicious. The key to this recipe is to dice all of the salad ingredients into small, bite-sized pieces and to choose veggies with a variety of color! I love the way it looks when adding vegetables that match the color of the rainbow, but feel free to get creative and swap them out for your favorites!

Tips & Substitutions

To make this recipe gluten-free, simply use your favorite gluten-free orzo. My favorite gluten-free orzo is linked here!
To make this recipe dairy-free, simply omit the cheese.
This recipe is very simple to make & very versatile your likings/what you already have on hand! If you don't have orzo, feel free to substitute with any small pasta shape. I like to incorporate vegetables in a variety of color, but feel free to swap for your favorites.
The lemon vinaigrette is made using items you probably already have in your pantry and is SO good! If you have access to a mason jar, the easiest way to prepare is to add all of your ingredients, close the lid & shake.
I would recommend dressing the salad right before you serve it, however it will stay well in the fridge for 3-4 days! If you find that the pasta has absorbed some of the dressing overtime, toss with a tablespoon of olive oil to add some moisture.

Rainbow Orzo Salad

Whether you are looking for a pasta salad recipe to bring to your summer potluck or a new & easy meal to prep recipe for the week, this Rainbow Orzo Salad is for you. It is made with fresh, light, vegetable-forward ingredients and a homemade lemon vinaigrette that is simple to made & is absolutely delicious.

Ingredients

1.5 cups uncooked orzo
2 tbsp olive oil
1.5 cups cherry tomatoes, quartered
1 orange bell pepper, diced
1 yellow bell pepper, diced
1.5 cups diced cucumber, diced
1/2 red onion, diced
1/2 cup crumbled feta OR goat cheese
1 tbsp fresh parsley, diced

Lemon Vinaigrette:

1/3 cup olive oil
2 tbsp fresh parsley
2 tbsp red wine vinegar
2 tbsp lemon juice
2 tbsp dijon mustard
1 tbsp honey
1 tsp salt
1 tsp pepper

Directions

Cook orzo according to packaging. Once it has cooked through & has been strained, add to a bowl and toss with 2 tbsp olive oil. Set aside to cool
Prepare vinaigrette by whisking all of the listed ingredients together
Once the orzo has cooled, prepare your salad. Add tomatoes, bell pepper, cucumber, red onion, cheese and fresh parsley and mix, then add the vinaigrette and mix again – enjoy!

Keywords: orzo pasta salad vegetable pasta salad

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Hey There! I'm Brooke Welcome to my Kitchen

Hi there! My name is Brooke Nickelatti and I am a recipe developer, food photographer, and lover of nutrition science. I am a firm believer that a healthy lifestyle begins in the kitchen and it is my mission to help others learn how to prepare meals that are both delicious and nutritious in a simple, time, and cost-efficient manner.

Things Used in Recipe

Large Glass Prep Bowls

Magnetic Measuring Spoons

Material Kitchen Cutting Board

Material Kitchen Knife Set

Kitchen Favorites In this Recipe

Large Glass Prep Bowls

Magnetic Measuring Spoons

Material Kitchen Cutting Board

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