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This vibrant rainbow orzo salad brings Mediterranean sunshine to your table any day of the year. The combination of colorful vegetables, tender orzo pasta, and tangy feta creates a symphony of flavors that's both refreshing and satisfying.
I first created this recipe for a backyard gathering when I needed something that could sit out without wilting. Now it's my go-to contribution for potlucks where it always disappears first.
Ingredients
- Orzo pasta: creates the perfect base as it cooks quickly and has a pleasing texture that absorbs flavors beautifully
- Extra virgin olive oil: provides the foundation for the dressing with its fruity undertones
- Red wine vinegar: adds essential tanginess that balances the richness of the olive oil
- Cherry tomatoes: bring bursts of juicy sweetness and vibrant color
- Bell peppers: in yellow and orange hues contribute satisfying crunch and vitamin C
- Cucumber: adds refreshing crispness and helps lighten the overall dish
- Feta cheese: provides a salty creaminess that complements the vegetables perfectly
- Fresh basil: brings an aromatic element that elevates the entire salad
Step-by-Step Instructions
- Cook the Orzo:
- Bring a large pot of water to a rolling boil and add a generous pinch of salt. Add the orzo and cook for 7-9 minutes until tender but still firm to the bite. The pasta should have slight resistance when bitten into, as it will continue to absorb liquid from the dressing.
- Prepare the Dressing:
- While the pasta cooks, combine olive oil, red wine vinegar, lemon juice, honey, minced garlic, and Italian seasoning in a small bowl. Whisk thoroughly until the mixture becomes slightly emulsified. Season with salt and fresh cracked pepper to taste. The honey helps balance the acidity and creates a more cohesive dressing.
- Cool the Pasta:
- Drain the cooked orzo in a colander and immediately rinse under cold running water. Continue rinsing while gently stirring until the pasta is completely cooled. This stops the cooking process and prevents the orzo from becoming sticky or mushy.
- Assemble the Salad:
- In a large mixing bowl, combine the cooled orzo with quartered cherry tomatoes, diced bell peppers, cucumber, red onion, crumbled feta, and fresh basil. Pour the prepared dressing over the ingredients and gently fold everything together until evenly coated. The careful mixing preserves the integrity of the vegetables and cheese.
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My favorite thing about this recipe is how the orzo absorbs just enough dressing to become infused with flavor while still maintaining its distinct texture. My family particularly loves when I add some kalamata olives for an extra Mediterranean touch.
Make It Ahead
This salad actually improves with a little time in the refrigerator. Make it up to 24 hours before serving to allow the flavors to meld together beautifully. The pasta will absorb some of the dressing, so I recommend reserving about two tablespoons of dressing to refresh the salad just before serving. This ensures the perfect balance of moisture and flavor when it reaches the table.
Ingredient Swaps
The beauty of this rainbow orzo salad lies in its flexibility. Orzo can be replaced with other small pasta shapes like pearl couscous or even quinoa for a gluten free option. Not a fan of feta? Substitute with small cubes of mozzarella or leave it out entirely for a dairy free version. The vegetable components can shift with the seasons too. Try adding blanched asparagus in spring, corn kernels in summer, or roasted butternut squash in fall.
Serving Suggestions
This colorful salad truly shines as part of a Mediterranean spread. Pair it with grilled chicken souvlaki, lamb kebabs, or simply some crusty bread and hummus for a complete meal. For an elegant presentation, serve the salad in a large shallow bowl garnished with additional basil leaves and a drizzle of your best olive oil. The vibrant colors make this dish as beautiful as it is delicious.
Frequently Asked Questions
- → What is orzo pasta?
Orzo is a type of pasta shaped like large grains of rice, often used in salads, soups, and side dishes.
- → Can I make this salad ahead of time?
Yes, you can. Store it in the refrigerator for up to 3 days. Add a drizzle of olive oil before serving to freshen it up.
- → What can I substitute for feta cheese?
You can use goat cheese, ricotta salata, or omit the cheese altogether for a dairy-free option.
- → Can I use a different pasta instead of orzo?
Yes, small pasta shapes like ditalini, couscous, or even quinoa can be used as a substitute.
- → How can I adjust the salad's flavor?
Season the salad with extra lemon juice, fresh herbs, or a pinch of red pepper flakes for added zest and heat.