Veggie Rainbow Orzo Salad Recipe (Fresh & Easy Side Dish)
Make this veggie rainbow orzo salad with fresh vegetables and a zesty dressing. Easy, colorful, and perfect for meal prep or a healthy side!
Equipment
- Large pot for boiling pasta
- Colander
- Cutting board and knife
- Mixing bowl
- Whisk for dressing
Ingredients
- 1½ cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup diced bell peppers (mixed colors)
- 1 cup cucumber, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup broccoli florets, lightly blanched
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley or basil, chopped
- ¼ cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Optional: ½ cup crumbled feta or vegan cheese
Instructions
- Cook orzo: Boil in salted water until al dente (about 8–10 minutes). Drain and rinse under cold water to prevent clumping.
- Prepare vegetables: Chop tomatoes, peppers, cucumber, onion, and herbs. Blanch broccoli briefly if desired.
- Make dressing: Whisk olive oil, lemon juice, salt, and pepper until emulsified.
- Combine: Toss cooled orzo with vegetables and dressing in a large bowl. Mix gently.
- Optional additions: Stir in feta or vegan cheese for extra flavor.
- Chill & serve: Refrigerate for at least 30 minutes before serving to let flavors meld.
- Expert Tip: Rinse orzo under cold water after cooking to keep grains separate and prevent sticking.
Notes
- Whole wheat orzo adds fiber and a nutty flavor.
- Adjust dressing to taste—add garlic or Dijon mustard for extra punch.
- Best served chilled; refresh leftovers with a squeeze of lemon before serving.
- Not ideal for freezing, but keeps well in the fridge for 3 days.
- Great for meal prep—portion into containers for quick lunches.