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Rainbow Orzo Salad

A fresh and colorful summer salad made with tender orzo pasta, crisp vegetables, herbs, and a bright lemon dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Summer
Calories: 260

Ingredients
  

Salad
  • 1.5 cups orzo pasta dry
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell peppers chopped
  • 0.5 cup shredded carrots
  • 0.5 cup corn kernels
  • 0.5 cup feta cheese crumbled
Dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 1 tsp honey

Equipment

  • Large pot
  • Mixing bowls
  • Colander
  • Whisk

Method
 

  1. Cook orzo in salted boiling water until al dente. Drain and cool.
  2. Chop all vegetables and herbs.
  3. Whisk dressing ingredients until emulsified.
  4. Combine orzo, vegetables, and dressing in a large bowl.
  5. Fold in feta, adjust seasoning, and chill before serving.

Notes

Tastes best after chilling for 15–30 minutes.