I love making this best orzo pasta salad that bursts with flavor from diced red, yellow, and orange bell peppers, crisp cucumber, and grape tomatoes. A sprinkle of crumbled feta mixed with fresh basil and parsley, and finished with lemon olive oil creates a vibrant, enticing dish perfect for any summer fun.
I’m excited to share my take on the Rainbow Orzo Salad recipe that I think will become a summer favorite. I made it thinking about how cold pasta salads can be super refreshing for hot days, and this one stands out with its colorful mix.
First, toss in 12 ounces of orzo pasta and then add diced red, yellow and orange bell peppers along with halved grape tomatoes, crisp cucumber cubes and thinly sliced red onions. I also like to mix in a handful of Kalamata olives and a generous sprinkle of crumbled feta cheese, which gives it a tangy twist.
A drizzle of extra virgin olive oil and a squeeze of lemon juice bring everything together while fresh basil and parsley add flavor and brightness. I love whipping up recipes like these whether im preparing a side salad for dinner or making a party dish that goes great with a spicy curry.
Enjoy and experiment with your own twist!
Why I Like this Recipe
I like this recipe because it’s super easy and fast to make, even when I’m not feeling very inspired in the kitchen. The mix of fresh veggies like different colored bell peppers, grape tomatoes, and cucumbers makes it look amazing and taste really fresh. I also love how the tangy lemon juice and savory feta cheese blend together, giving it a cool, Mediterranean vibe that always makes me crave more. Finally, I appreciate how healthy it is and how it feels like a refreshing dish on a hot summer day, making it my go-to recipe when I need a quick, tasty meal.
Ingredients
- Orzo pasta is a carbohydrate rich base that deliver’s energy for a hearty meal.
- Red bell pepper contribute crunch, vitamins, and natural sweetness to brighten up the dish.
- Yellow bell pepper adds color and fibre, making the salad both vibrant and nutrisious.
- Grape tomatoes deliver a burst of juiciness along with antioxidants for good health.
- English cucumber offers a refreshing crunch and extra hydration in every bite.
- Kalamata olives, though optional, add a salty, tangy flavor and healthy fats.
- Feta cheese gives a creamy texture, protein and a slightly sour note that complements the salad.
- Fresh basil brings herbal brightness and depth to the medley of flavors.
Ingredient Quantities
- 12 ounces orzo pasta (uncooked)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 cup grape tomatoes, halved
- 1 English cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced (optional)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- Salt and black pepper to taste
How to Make this
1. Bring a large pot of salted water to a boil and cook 12 ounces of orzo pasta until it’s al dente, then drain it and rinse briefly with cold water so it stops cooking.
2. While the orzo is cooling, dice 1 red bell pepper, 1 yellow bell pepper, and 1 orange bell pepper into small cubes.
3. Halve one cup of grape tomatoes and dice 1 English cucumber into bite-sized pieces.
4. Thinly slice 1/2 a red onion and, if you’re using them, pit and slice 1/2 cup of Kalamata olives.
5. In a large mixing bowl, combine the cooled orzo with all the diced veggies and tomatoes.
6. Crumble 1/2 cup of feta cheese over the salad then add 1/4 cup each of loosely chopped fresh basil and fresh parsley.
7. Drizzle 3 tablespoons of extra virgin olive oil and 2 tablespoons of lemon juice over the mixture.
8. Season with salt and black pepper to taste, and then gently toss everything together until it’s all well mixed.
9. For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Enjoy your refreshing summer pasta salad!
Equipment Needed
1. A large pot to boil the salted water for the orzo
2. A strainer or colander to drain the pasta once cooked
3. A big mixing bowl to combine all the veggies, feta, and herbs with the orzo
4. A cutting board for chopping all the bell peppers, cucumber, tomatoes, red onion, and olives
5. A sharp chef’s knife to dice and slice the ingredients
6. Measuring cups and spoons to accurately portion the feta, olive oil, lemon juice, and herbs
7. A spoon or spatula to gently toss the salad together
8. A refrigerator to chill the salad for at least 30 minutes before serving
FAQ
Rainbow Orzo Salad Recipe Substitutions and Variations
- If you don’t have orzo pasta, you can try using small shell pasta or even rice pasta for a slightly different texture.
- If you can’t find a red bell pepper, swapping it with a green one can work just fine even though the color changes a bit.
- Instead of grape tomatoes, using cherry tomatoes cut in half is a good substitute that still gives you that sweet taste.
- If Kalamata olives are hard to come by or you dont care for them, you can use black olives or simply leave them out.
- For feta cheese, a good alternative would be goat cheese if you want to vary the flavor a little.
Pro Tips
1. Make sure you rinse your pasta really well with cold water so it stops cooking fast and doesnt get mushy later on.
2. Try to chop your veggies into mix-sized pieces so every spoonful has plenty of flavor and texture, instead of some bites being all veggies and others all pasta.
3. Let the salad chill for a little longer than the 30 minutes if you can, because the extra time helps all the flavors mix together better.
4. Always give your dressing a taste before you pour it in, so you can adjust the salt or lemon juice if its not quite balanced yet.
Rainbow Orzo Salad Recipe
My favorite Rainbow Orzo Salad Recipe
Equipment Needed:
1. A large pot to boil the salted water for the orzo
2. A strainer or colander to drain the pasta once cooked
3. A big mixing bowl to combine all the veggies, feta, and herbs with the orzo
4. A cutting board for chopping all the bell peppers, cucumber, tomatoes, red onion, and olives
5. A sharp chef’s knife to dice and slice the ingredients
6. Measuring cups and spoons to accurately portion the feta, olive oil, lemon juice, and herbs
7. A spoon or spatula to gently toss the salad together
8. A refrigerator to chill the salad for at least 30 minutes before serving
Ingredients:
- 12 ounces orzo pasta (uncooked)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 cup grape tomatoes, halved
- 1 English cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced (optional)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- Salt and black pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil and cook 12 ounces of orzo pasta until it’s al dente, then drain it and rinse briefly with cold water so it stops cooking.
2. While the orzo is cooling, dice 1 red bell pepper, 1 yellow bell pepper, and 1 orange bell pepper into small cubes.
3. Halve one cup of grape tomatoes and dice 1 English cucumber into bite-sized pieces.
4. Thinly slice 1/2 a red onion and, if you’re using them, pit and slice 1/2 cup of Kalamata olives.
5. In a large mixing bowl, combine the cooled orzo with all the diced veggies and tomatoes.
6. Crumble 1/2 cup of feta cheese over the salad then add 1/4 cup each of loosely chopped fresh basil and fresh parsley.
7. Drizzle 3 tablespoons of extra virgin olive oil and 2 tablespoons of lemon juice over the mixture.
8. Season with salt and black pepper to taste, and then gently toss everything together until it’s all well mixed.
9. For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Enjoy your refreshing summer pasta salad!
