Customise Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorised as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyse the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customised advertisements based on the pages you visited previously and to analyse the effectiveness of the ad campaigns.

No cookies to display.

Easy & Vibrant Rainbow Orzo Pasta Salad Recipe

Introduction

Hey there, friend! You know those recipes that just make you happy the moment you see them? The ones bursting with color that practically scream “sunshine and good times”? This Rainbow Orzo Pasta Salad is exactly that kind of dish. It’s the one I always bring to potlucks, BBQs, or just make on a Tuesday because it makes my kitchen feel like a party.

It’s incredibly easy, ridiculously quick to pull together, and trust me, everyone will be asking for the recipe. It’s simple ingredients coming together in the most beautiful, flavorful way. Let’s make some magic!

Why You’ll Love This Recipe

  • Fast: Seriously speedy from start to finish.
  • Easy: No fancy techniques here, just chopping and mixing.
  • Giftable: Perfect to share with neighbors or bring to any gathering.
  • Crowd-pleasing: Kids and adults alike adore this colorful dish.

Ingredients

Here’s what you’ll need to gather. Simple, fresh ingredients are key to this salad’s brightness!

For the Dressing:

  • 1/4 cup extra virgin olive oil: Your liquid gold base for flavor.
  • 2 tablespoons red wine vinegar: Adds that essential tang and brightness.
  • 1 tablespoon lemon juice: A little extra citrus zip never hurts!
  • 1 teaspoon honey: Just a touch to balance out the acidity.
  • 1 clove garlic, minced: Fresh garlic adds a punch – mince it finely!
  • 1/2 teaspoon Italian seasoning: The classic herb blend that brings it all together.
  • salt, to taste: Start with a pinch, you can always add more.
  • pepper, to taste: Freshly ground is always best!

For the Salad:

  • 1 1/2 cups uncooked orzo pasta: Those cute little rice-shaped pastas are perfect here.
  • 1 cup cherry tomatoes, quartered: Little bursts of sweet, juicy goodness.
  • 1/2 orange bell pepper, diced: For vibrant color and sweet crunch.
  • 1/2 yellow bell pepper, diced: More beautiful color and that mild, sweet pepper flavor.
  • 1 cup diced cucumber: Adds a cool, refreshing crispness.
  • 1/4 cup chopped red onion (optional): If you like a little zesty bite, add this! If not, totally skip it.
  • 1/4 cup crumbled feta cheese: That salty, creamy deliciousness that makes everything better.
  • 1/4 cup fresh basil, sliced: Don’t skip the fresh herbs – they make a huge difference!
  • salt, to taste: You’ll season the final salad too.
  • pepper, to taste: And more pepper!

How to Make It

Let’s get this beautiful salad assembled. It comes together in a snap!

  1. First things first, get that little orzo pasta cooking. Follow the package directions, but make sure not to overcook it – we want it al dente, not mushy! Once it’s done, drain it really well and give it a good rinse under cold water. This stops it from cooking further and keeps it from sticking together in a big clump. Set it aside.
  2. While the pasta is doing its thing, let’s whip up the super simple dressing. In a small bowl, combine the olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper. Whisk it all together until it’s nicely combined. Give it a little taste – does it need more salt? More tang? Adjust it how you like it!
  3. Now for the fun, colorful part! In a nice big bowl, gather all those beautiful, chopped salad ingredients: the quartered cherry tomatoes, diced orange bell pepper, diced yellow bell pepper, diced cucumber, the chopped red onion (if you’re using it!), the crumbled feta cheese, and the lovely sliced fresh basil.
  4. Add the cooled, cooked orzo to the bowl with the veggies and feta.
  5. Pour that yummy dressing right over everything in the bowl.
  6. Now, give it a good but gentle toss. You want to make sure every piece of orzo and every colorful veggie gets coated in that delicious dressing. Take your time and admire all those pretty colors!
  7. Finally, taste a little bit of the salad. Does it need a pinch more salt? A grind of pepper? Season it to your liking right before you serve it up.

Substitutions & Additions

This salad is super forgiving and loves variations! Feel free to play around based on what you have or what you love.

  • Cheese: No feta? Try small mozzarella balls (bocconcini), crumbled goat cheese, or even shaved Parmesan.
  • Herbs: Fresh parsley, dill, or mint would also be lovely instead of or in addition to the basil.
  • Veggies: Toss in some corn, peas, chopped spinach, sun-dried tomatoes, Kalamata olives, or even roasted red peppers.
  • Protein Boost: Want to make it a main dish? Add grilled chicken, shrimp, chickpeas, or white beans.
  • Dressing Swap: A lemon-Dijon vinaigrette or a simple balsamic vinaigrette would also work well!

Tips for Success

Just a few little things I’ve learned that make this salad shine:

  • Don’t Overcook the Orzo: Mushy orzo is sad orzo. Cook it just until al dente and rinse it well.
  • Rinse with Cold Water: This stops the cooking process immediately and prevents the pasta from getting sticky.
  • Season Generously: Pasta salads often need a good amount of salt and pepper, especially after chilling. Taste and adjust before serving!
  • Make Ahead (Smartly): You can chop all your veggies and whisk the dressing a day ahead. Keep them separate! Toss everything together with the orzo about an hour or two before serving for the best flavor and texture.

How to Store It

This salad is fantastic for meal prep or leftovers! Just pop any leftovers in an airtight container in the refrigerator. It will keep well for 3-4 days. Sometimes the flavors are even better the next day as they meld together!

FAQs

Got questions? I’ve got answers!

Can I make this salad ahead of time?

Absolutely! You can chop the veggies and make the dressing a day in advance. Store them separately. Cook and cool the orzo, then combine everything and dress the salad about 1-2 hours before you plan to serve it. If you dress it too far ahead, the pasta can soak up all the dressing, and the veggies might get a little soft.

What if I don’t have fresh basil?

Fresh herbs really make this salad sing, but if you’re in a pinch, you could use about 1 teaspoon of dried basil in the dressing, but I highly recommend getting fresh if you can!

Can I use other types of pasta?

Yep! While orzo is perfect because it’s small and mixes beautifully with the veggies, you could use other small pasta shapes like ditalini, acini di pepe, or even mini farfalle.

Easy & Vibrant Rainbow Orzo Pasta Salad

This Rainbow Orzo Pasta Salad is a happy, colorful dish perfect for potlucks, BBQs, or any day you want sunshine on a plate. It's incredibly easy, quick to pull together, and packed with simple, fresh ingredients.

Ingredients
  

For the Dressing

  • 0.25 cup extra virgin olive oil Your liquid gold base for flavor.
  • 2 tablespoons red wine vinegar Adds that essential tang and brightness.
  • 1 tablespoon lemon juice A little extra citrus zip never hurts!
  • 1 teaspoon honey Just a touch to balance out the acidity.
  • 1 clove garlic minced
  • 0.5 teaspoon Italian seasoning The classic herb blend that brings it all together.
  • salt to taste
  • pepper to taste

For the Salad

  • 1.5 cups uncooked orzo pasta Those cute little rice-shaped pastas are perfect here.
  • 1 cup cherry tomatoes quartered
  • 0.5 orange bell pepper diced
  • 0.5 yellow bell pepper diced
  • 1 cup cucumber diced
  • 0.25 cup red onion chopped (optional)
  • 0.25 cup crumbled feta cheese That salty, creamy deliciousness that makes everything better.
  • 0.25 cup fresh basil sliced
  • salt to taste
  • pepper to taste

Instructions
 

  • First things first, get that little orzo pasta cooking. Follow the package directions, but make sure not to overcook it – we want it al dente, not mushy! Once it's done, drain it really well and give it a good rinse under cold water. This stops it from cooking further and keeps it from sticking together in a big clump. Set it aside.
  • While the pasta is doing its thing, let's whip up the super simple dressing. In a small bowl, combine the olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper. Whisk it all together until it's nicely combined. Give it a little taste – does it need more salt? More tang? Adjust it how you like it!
  • Now for the fun, colorful part! In a nice big bowl, gather all those beautiful, chopped salad ingredients: the quartered cherry tomatoes, diced orange bell pepper, diced yellow bell pepper, diced cucumber, the chopped red onion (if you're using it!), the crumbled feta cheese, and the lovely sliced fresh basil.
  • Add the cooled, cooked orzo to the bowl with the veggies and feta.
  • Pour that yummy dressing right over everything in the bowl.
  • Now, give it a good but gentle toss. You want to make sure every piece of orzo and every colorful veggie gets coated in that delicious dressing. Take your time and admire all those pretty colors!
  • Finally, taste a little bit of the salad. Does it need a pinch more salt? A grind of pepper? Season it to your liking right before you serve it up.

Notes

Substitutions & Additions: No feta? Try small mozzarella balls (bocconcini), crumbled goat cheese, or even shaved Parmesan. Fresh parsley, dill, or mint would also be lovely instead of or in addition to the basil. Toss in some corn, peas, chopped spinach, sun-dried tomatoes, Kalamata olives, or even roasted red peppers. Want to make it a main dish? Add grilled chicken, shrimp, chickpeas, or white beans. A lemon-Dijon vinaigrette or a simple balsamic vinaigrette would also work well!
Tips for Success: Don't Overcook the Orzo: Mushy orzo is sad orzo. Cook it just until al dente and rinse it well. Rinse with Cold Water: This stops the cooking process immediately and prevents the pasta from getting sticky. Season Generously: Pasta salads often need a good amount of salt and pepper, especially after chilling. Taste and adjust before serving! Make Ahead (Smartly): You can chop all your veggies and whisk the dressing a day ahead. Keep them separate! Toss everything together with the orzo about an hour or two before serving for the best flavor and texture.
How to Store It: This salad is fantastic for meal prep or leftovers! Just pop any leftovers in an airtight container in the refrigerator. It will keep well for 3-4 days. Sometimes the flavors are even better the next day as they meld together!
FAQs:
Can I make this salad ahead of time? Absolutely! You can chop the veggies and make the dressing a day in advance. Store them separately. Cook and cool the orzo, then combine everything and dress the salad about 1-2 hours before you plan to serve it. If you dress it too far ahead, the pasta can soak up all the dressing, and the veggies might get a little soft.
What if I don't have fresh basil? Fresh herbs really make this salad sing, but if you're in a pinch, you could use about 1 teaspoon of dried basil in the dressing, but I highly recommend getting fresh if you can!
Can I use other types of pasta? Yep! While orzo is perfect because it's small and mixes beautifully with the veggies, you could use other small pasta shapes like ditalini, acini di pepe, or even mini farfalle.

Sharing is caring!