Fresh Rainbow Orzo Salad (Print Version)
# Ingredients:
→ For the Zesty Dressing
01 -
1/4 cup good quality extra virgin olive oil
02 -
2 tablespoons red wine vinegar
03 -
1 tablespoon fresh lemon juice
04 -
1 teaspoon honey to balance flavors
05 -
1 clove garlic, finely minced
06 -
1/2 teaspoon Italian seasoning blend
07 -
Salt and fresh ground pepper to taste
→ For the Colorful Salad
08 -
1 1/2 cups orzo pasta, tiny rice-shaped pasta
09 -
1 cup sweet cherry tomatoes, cut into quarters
10 -
1/2 orange bell pepper, cut into small dice
11 -
1/2 yellow bell pepper, cut into small dice
12 -
1 cup cucumber, diced into bite-sized pieces
13 -
1/4 cup red onion, finely chopped (skip if you're not an onion fan)
14 -
1/4 cup crumbly feta cheese
15 -
1/4 cup fresh basil leaves, thinly sliced
16 -
Salt and pepper to bring out the flavors
# Instructions:
01 -
Get a big pot of water boiling and add a good pinch of salt. Pour in your orzo and cook it according to the package until it's just tender but still has a little bite to it - we're going for al dente here.
02 -
While the pasta's doing its thing, whip up your dressing. In a small bowl, whisk together your olive oil, red wine vinegar, fresh lemon juice, honey, minced garlic, and Italian seasoning. Give it a taste and add salt and pepper until it's just right.
03 -
Once your orzo is cooked, drain it in a colander and give it a good rinse with cold water for about a minute. This stops the cooking and cools it down. Shake off the extra water and pour it into a big bowl.
04 -
Add all those colorful veggies to your pasta - the quartered tomatoes, diced peppers, cucumber, and red onion if you're using it. Sprinkle in the feta cheese and fresh basil. Pour that tasty dressing all over and give everything a good gentle toss until it's all mixed up nicely.
05 -
Give it a taste and add a little more salt and pepper if needed. You can serve it right away or pop it in the fridge in a covered container. It's ready whenever you are!
# Notes:
01 -
Regular tomatoes work great too - just dice up some roma tomatoes instead of cherry ones
02 -
Keeps fresh in the fridge for up to 3 days in an airtight container
03 -
If it seems a bit dry after chilling, just drizzle with a little olive oil and toss