Name: Rainbow Orzo Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1 1/2 cups uncooked orzo pasta; 1 teaspoon salt; 1 red bell pepper (finely chopped); 1 orange bell pepper (finely chopped); 1 english cucumber (finely chopped); 1 small red onion (finely chopped); 1 cup corn (fresh or frozen); 1/3 cup fresh basil (chopped); 1/4 cup fresh parsley (chopped); 1/4 cup olive oil; 3 tablespoon red apple vinegar vinegar; 2 tablespoon lemon juice (half a lemon); 2 tablespoon Dijon mustard; 2 cloves garlic (minced); 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper

Rainbow Orzo Salad: The Summer Vibes Dish You Need!

Heyyy, you ever find yourself staring at a fridge full of veggies and think, “What the heck am I supposed to do with these?” 🤔 Well, let me tell ya, this Rainbow Orzo Salad is the answer. Seriously, it’s like a party on a plate and takes like no time at all!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, like, you’re gonna want to grab these things:

– 1 1/2 cups uncooked orzo pasta (trust me, it’s the star of the show)
– 1 teaspoon salt (for the pasta water)
– 1 red bell pepper (finely chopped, like a tiny rainbow!)
– 1 orange bell pepper (same size as the red, because why not?)
– 1 English cucumber (finely chopped, gotta have that crunch)
– 1 small red onion (finely chopped, and maybe cry a little)
– 1 cup corn (fresh or frozen, whatever floats your boat)
– 1/3 cup fresh basil (chopped, the smell is to die for)
– 1/4 cup fresh parsley (chopped, just because)
– 1/4 cup olive oil (liquid gold, I tell ya)
– 3 tablespoons apple cider vinegar (why’s it called red apple vinegar? I have no idea)
– 2 tablespoons lemon juice (from half a lemon — don’t waste it!)
– 2 tablespoons Dijon mustard (it adds a zing!)
– 2 cloves garlic (minced; garlic lovers unite!)
– 1 teaspoon dried oregano (the spice of life!)
– 1 teaspoon kosher salt (or more, if you’re feeling wild)
– 1/2 teaspoon black pepper (give it a lil’ kick)

So Here’s Why I Make This Constantly

Okay, so here’s the deal. I whipped this up one hot summer day when I was having friends over, and I basically had zero game plan. You know those days when you just wanna vibe? I was like, “I can’t cook for hours, but I want something fresh and delish!” So, I threw everything together and it was like a burst of sunshine in a bowl. Everyone raved about it! Seriously, it’s become my go-to for BBQs and potlucks. Plus, it’s like healthy… ish? 😂

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, listen up. The secret is letting it marinate. Like, don’t just toss it and serve right away. Nah, cover that bad boy up and let it chill in the fridge for a few hours (or overnight if you’re planning ahead). The orzo and veggies drink up all that lemony goodness and it’s like, WOW, flavor explosion! 🌟

Don’t Mess This Up (My Top Tips)

– Don’t overcook the orzo! Seriously, we want it al dente, not mushy. Keep checking it around 8 minutes.
– Chop your veggies small! You want every bite to be a rainbow of flavors, not a giant hunk of pepper.
– Taste as you go! I always say, “If it doesn’t taste good, add more garlic.” 😂
– Marinate it! Like I said, don’t skip this step. It really makes a difference!

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (doubtful, but just in case), pop them in an airtight container and they’ll be good in the fridge for a day or two. But honestly, they rarely last long in my house.

If You Liked This, You’ll Probably Like These Too

If you’re vibing with this salad, you gotta try my Mediterranean Quinoa Salad—it’s another flavor bomb, I swear! Or how about a classic Caprese Salad? Just fresh mozzarella, tomatoes, and basil. Simple, but so good. And don’t even get me started on Garlic Roasted Veggies.

So, what do you think? Are you ready to dive into this colorful bowl of yum? Let me know if you give it a shot! What’s your fave summer dish? 🍽️💖

Rainbow Orzo Salad

Flavor-packed Rainbow Orzo Salad with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Category: Dinner

Yield: 8 servings servings

Ingredients

1 1/2 cups uncooked orzo pasta

1 teaspoon salt

1 red bell pepper (finely chopped)

1 orange bell pepper (finely chopped)

1 english cucumber (finely chopped)

1 small red onion (finely chopped)

1 cup corn (fresh or frozen)

1/3 cup fresh basil (chopped)

1/4 cup fresh parsley (chopped)

1/4 cup olive oil

3 tablespoon red apple vinegar vinegar

2 tablespoon lemon juice (half a lemon)

2 tablespoon Dijon mustard

2 cloves garlic (minced)

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Instructions

Bring a large pot of water to a boil and sprinkle in a teaspoon of salt. Cook the orzo according to the package directions, until al dente. Make sure to stir the orzo every few minutes to prevent it from clumping. Drain the orzo in a colander and run cold water over it until cooled.
While the orzo is cooking, whisk together the olive oil, fresh lemon juice, red apple vinegar vinegar, Dijon mustard, garlic, oregano and salt/pepper in a jar or bowl and set aside until ready to use.
In a large bowl, mix together the cooked orzo, finely chopped veggies and herbs and drizzle with the lemon herb dressing, mixing well until all combined. Season with additional salt and pepper, as needed.
Serve immediately or cover and marinate for a few hours before serving or overnight. I highly recommend marinating as the pasta and veggies soak up the lemony dressing making the salad really flavorful. Serve and enjoy!