Rainbow Orzo Salad (Print Version)
# Ingredients:
→ For the 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
→ For the 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, following package instructions.
02 -
While the orzo cooks, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, and Italian seasoning in a small bowl. Add salt and pepper to taste. Alternatively, combine all ingredients in a jar and shake until blended. Set aside.
03 -
Drain and rinse the cooked orzo with cold water for about 1 minute or until cooled. Transfer to a large bowl.
04 -
Add cherry tomatoes, orange and yellow bell peppers, cucumber, red onion (if using), feta cheese, and basil to the bowl with orzo. Toss to combine.
05 -
Drizzle the prepared dressing over the salad and toss to coat evenly. Season with additional salt and pepper as required.
06 -
Serve immediately or store in an airtight container in the refrigerator. Enjoy!