Rainbow Orzo Salad (Print Version)

# Ingredients:

→ Dressing

01 - 1/4 cup extra virgin olive oil
02 - 2 tablespoons red wine vinegar
03 - 1 tablespoon lemon juice
04 - 1 teaspoon honey
05 - 1 clove garlic, minced
06 - 1/2 teaspoon Italian seasoning
07 - Salt and pepper, to taste

→ Salad

08 - 1 1/2 cups uncooked orzo pasta
09 - 1 cup cherry tomatoes, quartered
10 - 1/2 orange bell pepper, diced
11 - 1/2 yellow bell pepper, diced
12 - 1 cup diced cucumber
13 - 1/4 cup chopped red onion (optional)
14 - 1/4 cup crumbled feta cheese
15 - 1/4 cup fresh basil, sliced
16 - Salt and pepper, to taste

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook orzo until al dente, according to package directions.
02 - Whisk all the dressing ingredients together in a small bowl until combined, or shake together in a jar. Set aside.
03 - Drain and rinse the orzo with cold water for about 1 minute, or until cooled. Place in a large bowl.
04 - Add the tomatoes, peppers, cucumber, red onion (optional), feta cheese, and basil to the orzo. Toss to combine.
05 - Drizzle the salad with the prepared dressing and toss again to combine. Season with salt and pepper to taste.
06 - Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

# Notes:

01 - In place of cherry tomatoes, you can use diced Roma tomatoes.
02 - If the salad dries out after refrigeration, drizzle a little olive oil over it and toss to combine.

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