Rainbow Orzo Salad (Print Version)
# Ingredients:
→ 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
→ 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 the package directions.
02 -
Whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, and Italian seasoning in a small bowl. Alternatively, shake them together in a jar until combined.
03 -
Drain the cooked orzo and rinse with cold water for about 1 minute, or until cooled. Transfer to a large bowl.
04 -
Add cherry tomatoes, orange bell pepper, yellow bell pepper, cucumber, red onion (optional), feta cheese, and basil to the orzo. Toss to combine.
05 -
Drizzle the dressing over the salad and toss until evenly coated. Season with salt and pepper to taste.
06 -
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Enjoy!
# Notes:
01 -
To substitute cherries tomatoes, use diced roma tomatoes.
02 -
If the salad dries out after refrigeration, drizzle a bit more olive oil and toss to combine.