Description
A vibrant and refreshing Rainbow Orzo Salad packed with colorful vegetables and a light dressing, perfect for any occasion.
Ingredients
Scale
- 2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (red, yellow, and green), diced
- 1 cup corn (fresh or frozen)
- 1/2 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, bell peppers, corn, red onion, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Add the crumbled feta cheese and toss lightly again.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added protein, consider mixing in cooked chicken, shrimp, or chickpeas.
- Substitute the feta cheese with mozzarella or omit it for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg