Description
Rainbow Orzo Salad is a vibrant and colorful dish that combines al dente orzo pasta with fresh vegetables and a zesty dressing. Perfect for any occasion, this salad is both a feast for the eyes and the palate.
Ingredients
Scale
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced (any color)
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Wash and chop all fresh vegetables.
- In a medium pot, bring water to a boil and add the dry orzo pasta. Cook until al dente according to package instructions.
- Drain the orzo and let it cool slightly. In a large mixing bowl, combine the cooked orzo with the chopped vegetables and parsley.
- Drizzle the salad with olive oil and lemon juice. Season with salt and pepper to taste, then toss gently to coat.
Notes
- Store leftovers in an airtight container in the refrigerator. Best enjoyed within 3 days.
- Add a splash of olive oil if the salad is too dry after refrigeration.
- Feel free to use different seasonal vegetables for variety.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg