Description

Rainbow Orzo Salad is a colorful, vibrant pasta salad packed with fresh vegetables, tender orzo, and a zesty lemon vinaigrette—perfect for picnics, potlucks, or a healthy lunch.

Ingredients

Units Scale

1 cup orzo pasta
1/2 cup cherry tomatoes, halved
1/2 cup diced cucumber
1/2 cup diced yellow bell pepper
1/2 cup shredded purple cabbage
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese (optional)
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and black pepper to taste

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Instructions

Cook the orzo according to package instructions, then drain and let it cool.
In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, bell pepper, cabbage, red onion, and parsley.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss well to combine.
Top with feta cheese if using, and serve chilled or at room temperature.

Notes

To make it vegan, omit the feta or use a dairy-free alternative.
Chill the salad for at least 30 minutes for enhanced flavor.
Add chickpeas or grilled chicken for a protein boost.

Nutrition

Serving Size: 1 serving
Calories: 260
Sugar: 4g
Sodium: 220mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 6g
Cholesterol: 8mg