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Rainbow Orzo Salad

A fresh, colorful orzo salad loaded with veggies and a zippy lemon herb dressing, perfect for busy nights, lunches, or picnics.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces dry orzo
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, finely diced
  • 1 small cucumber, chopped
  • 1/2 small red onion, finely minced
  • 1 cup corn kernels, fresh or thawed
  • 1/2 cup kalamata olives, sliced
  • 1/3 cup crumbled feta (plus extra to taste)
  • 1/4 cup chopped fresh parsley
Optional Add-Ins
  • to taste diced salami Optional protein boost.
  • to taste chickpeas For a vegetarian option.
  • to taste arugula For added greens.
  • to taste toasted pine nuts For additional texture.

Method
 

Preparation
  1. Cook the orzo in salted water until just al dente, about 8 to 9 minutes.
  2. Drain and rinse briefly with cool water to stop the cooking.
  3. While the orzo cooks, chop your vegetables and herbs.
Dressing and Mixing
  1. Whisk the dressing in a small bowl or shake it in a jar with olive oil, lemon juice, Dijon, garlic, honey, salt, and pepper.
  2. Toss the warm orzo with half the dressing to lock in flavor.
  3. Fold in tomatoes, bell pepper, cucumber, onion, corn, olives, parsley, and feta.
  4. Add the remaining dressing and adjust seasoning with salt, pepper, and lemon to taste.
  5. Let it rest for 10 to 15 minutes before serving.

Notes

Dressing the orzo while warm absorbs flavors better. Chill the salad for at least 30 minutes for optimal taste. Store in an airtight container in the fridge for 3 to 4 days.