Easy Rainbow Orzo Salad with Fresh Veggies

Category: Salads & Side dishes

This colorful Rainbow Orzo Salad is bright and fresh! Made with tiny pasta, crisp veggies, and a yummy dressing, it’s a feast for the eyes and the tummy!

Honestly, who doesn’t love a dish that looks like a garden? I like to make it ahead of time for easy lunches. Plus, it makes my fridge look fabulous! 🌈🥗

Key Ingredients & Substitutions

Orzo Pasta: This small pasta cooks quickly and expands nicely. You could substitute it with other small pastas like couscous, quinoa, or any tiny shapes you have on hand, but orzo gives a great texture.

Fresh Corn: I love using fresh corn for its sweetness, but you can replace it with canned corn or frozen corn. Just make sure to drain or thaw them appropriately!

Bell Peppers: These not only add color but also crunch. If you’re out of any specific color, feel free to mix and match! You could even try using diced zucchini or carrots instead.

Cucumber: English or Persian cucumbers work well because they have fewer seeds. Regular cucumbers are fine too; just scoop the seeds out if you want.

Herbs: Fresh parsley, basil, and cilantro really brighten this salad. Don’t have one? You can use any fresh herbs like dill or mint. Dried herbs can be a quick stand-in, but fresh is best!

How Do I Make Sure My Veggies Are Chopped Properly?

Chopping veggies uniformly makes for a better texture and look. Here’s how to get them just right:

  • Start with washed veggies. Cut off the ends and peel if necessary.
  • For bell peppers, remove the seeds and slice them into strips. Then, chop the strips into small dice.
  • Dice the cucumber similarly, making sure to remove any tough seeds.
  • For the onion, slice it thinly, then chop it into tiny pieces.

Creating even-sized pieces helps everything blend nicely and ensures every bite is packed with flavor!

Easy Rainbow Orzo Salad with Fresh Veggies

How to Make Easy Rainbow Orzo Salad with Fresh Veggies

Ingredients You’ll Need:

For the Salad:

  • 1 1/2 cups orzo pasta
  • 1 cup fresh corn kernels (about 1 ear of corn) or canned corn, drained
  • 1/2 medium red bell pepper, diced
  • 1/2 medium orange bell pepper, diced
  • 1/2 medium yellow bell pepper, diced
  • 1/2 medium cucumber, diced (preferably English or Persian cucumber)
  • 1/4 cup finely diced red onion
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, thinly sliced
  • 1/4 cup fresh cilantro, chopped (optional)

For the Dressing:

  • Zest and juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

How Much Time Will You Need?

This delightful salad takes about 15 minutes to prepare and an optional 30 minutes to chill in the refrigerator. Quick and easy, you can have this colorful dish ready in no time!

Step-by-Step Instructions:

1. Cook the Orzo:

Start by bringing a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. Once done, drain the pasta and rinse it under cold water to cool it down. Then, let it drain well and transfer it to a large mixing bowl.

2. Prepare the Veggies:

While the orzo is cooking, wash and dice the red, orange, and yellow bell peppers, cucumber, and red onion into small, uniform pieces. If you’re using fresh corn, carefully cut the kernels off the cob and set them aside.

3. Combine Ingredients:

In the bowl with the cooled orzo, add the diced bell peppers, corn, cucumber, red onion, parsley, basil, and cilantro (if you’re using it). Gently toss everything together to mix it well.

4. Make the Dressing:

In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper. This dressing is what makes the salad pop with flavor!

5. Dress the Salad:

Pour the dressing over the orzo and veggie mixture. Toss everything together until the orzo and veggies are nicely coated with the dressing.

6. Taste and Adjust:

Take a moment to taste the salad. Feel free to add more salt, pepper, or lemon juice if you feel like it needs a little something extra.

7. Chill and Serve:

For optimal flavor, cover the salad and chill it in the refrigerator for at least 30 minutes before serving. This allows the ingredients to mingle and enhances the taste. Serve it cold or at room temperature, and enjoy this vibrant and refreshing dish!

This rainbow orzo salad is a perfect light lunch, side dish, or a star at any picnic. Enjoy the colorful burst of flavors!

Easy Rainbow Orzo Salad with Fresh Veggies

FAQ for Easy Rainbow Orzo Salad

Can I Use Whole Wheat Orzo Instead?

Absolutely! Whole wheat orzo will add a nuttier flavor and some extra fiber to the salad. The cooking time may be slightly longer, so check the package instructions for best results.

How Do I Store Leftover Salad?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits, making it even tastier!

Can I Add Protein to This Salad?

Definitely! Grilled chicken, chickpeas, or feta cheese would be great additions for a protein boost. Just be mindful that adding protein might change the overall texture and flavor profile.

Is This Salad Gluten-Free?

This salad is not gluten-free as orzo is made from wheat. However, you can substitute orzo with gluten-free pasta or quinoa for a gluten-free version. Just adjust cooking times accordingly!

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