Rainbow Orzo Salad

Name: Rainbow Orzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 1 teaspoon honey; 1 clove garlic, minced; 1/2 teaspoon Italian seasoning; salt and pepper, to taste; 1 1/2 cups uncooked orzo pasta; 1 cup cherry tomatoes, quartered; 1/2 orange bell pepper, diced; 1/2 yellow bell pepper, diced; 1 cup diced cucumber; 1/4 cup chopped red onion (optional); 1/4 cup crumbled feta cheese; 1/4 cup fresh basil, sliced; salt and pepper, to taste

Jump to Recipe· 4.9 from 14 reviews

This veggie-packed Orzo Salad is a reader favorite for a reason. It’s quick, easy, and so fresh. Perfect for everything from meal prep lunches to summer cookouts.

Rainbow Orzo Salad on a table with 3 small plates and forks.

Why You’ll Love This Orzo Salad

Rainbow Orzo Salad is one of those recipes I make on repeat all summer long. It’s packed with fresh, crunchy veggies and tossed in a simple vinaigrette that’s light, tangy, and so much better than anything store-bought.

I’ve made it more times than I can count, and I always get recipe requests when I bring it to a cookout or BBQ. Friends have told me they’ve made it again the next day, and honestly, I have too.

I love how versatile it is. You can easily swap in whatever veggies you have on hand. It’s vegetarian, easy to make vegan or dairy-free, and can be a complete meal if you add a protein. Just add chickpeas or grilled chicken.

Even better? It comes together in under 30 minutes, which is excellent for busy weeknights. I almost always have the ingredients on hand, and it somehow tastes even better the next day, making it perfect for meal prep.

If you’re looking for an easy pasta salad recipe that’s never boring, this is the one. It’s a great way to use that fresh summer produce from the farmer’s market or your CSA box.

I have plenty more summer recipes to choose from. Try this Pesto Orzo Salad or Zesty Italian Pasta Salad.

Ingredients

Orzo: Orzo is the perfect pasta shape for this salad. I like Delallo, but you can use whatever brand you prefer. You can use whatever small pasta shape you like if you don’t have orzo. Regular, whole wheat, or gluten-free all work in this recipe.
Tomatoes: Quartered cherry tomatoes, grape tomatoes, or diced roma tomatoes.
Peppers: Diced yellow and orange bell pepper. I used half of each for the different pops of color. You can choose whatever color bell pepper you have available.
Cucumber: Diced cucumber. I used English cucumber, but you can use any cucumber variety. Persian cucumbers would also be great in this salad. Leave the peels on for an added pop of color.
Red Onion: Diced red onion (optional).
Feta: Crumbled feta cheese.
Basil: Fresh basil, sliced. You can swap for your favorite fresh herbs, like parsley.
Salt and Pepper: Sea salt and black pepper to round out all the flavors.
Red Wine Vinaigrette: Extra virgin olive oil, red wine vinegar, fresh lemon juice, honey, minced garlic, Italian seasoning, salt and pepper.

*The full ingredient list with amounts is in the recipe card below.

Rainbow Orzo Salad in a bowl on a table with a linen.

How to Make Orzo Salad

Make the pasta. Bring a large pot of salted water to a boil. Cook orzo until al dente, according to package directions.
While the pasta is cooking, make the dressing by whisking all the dressing ingredients together in a small bowl until combined (or shake together in a jar). Set aside.
Drain and rinse the orzo with cold water, about 1 minute, or until cooled. Place in a large bowl.
Add in the tomatoes, peppers, cucumber, red onion (optional), feta cheese, and basil. Toss to combine. Drizzle with the dressing and give it a good stir to combine. Season with salt and pepper, to taste.
Serve immediately or store in an air tight container in the refrigerator. Enjoy!

Pro Tip: To store, refrigerate in an airtight container for up to 3 days. Orzo salad may dry out a little after refrigerating. Just drizzle a little bit of olive oil over it and toss to combine.

Variations

I love this salad as it is, but it’s also versatile, so customize it to your liking!

Swap out the vegetables and herbs. You can swap out the vegetables or add in any others you prefer. Great options are spinach, pitted olives, and artichoke hearts.
Add a protein. Make it into a meal by adding chopped pepperoni or salami, grilled chicken or shrimp, or chickpeas.
Use different cheese. Don’t like feta? No problem! You can use crumbled goat cheese, shredded parmesan, or even chopped mozzarella balls. Make it dairy-free by leaving the cheese out entirely.
Give it added flavor. Roast the tomatoes and peppers for even more flavor!
Make it vegan. Leave out the cheese, and swap out the honey for pure maple syrup in the dressing to make it a vegan orzo salad.
Make a different dressing. Lemon vinaigrette, Italian dressing or Greek dressing are all great options.

Rainbow Orzo Salad served on a plate with a fork.

Make Ahead and Storage

To Make Ahead: While this salad is great served fresh, it’s just as delicious the next day. If you’re making it in advance, I recommend saving half of the dressing and adding it right before serving for the best texture and flavor.

To Store: Store any leftovers in an airtight container in the fridge for up to 3 days. The orzo may absorb some of the dressing over time, so if it dries out, drizzle with more dressing or a bit of extra virgin olive oil to refresh it.

Frequently Asked Questions (FAQ’s)

What is orzo?

Orzo is a small rice-shaped pasta. It is typically made from semolina flour, but can also be made from whole grains.

How long does it take to cook orzo pasta?

It typically takes orzo pasta 7-10 minutes to cook, depending on the brand. Cook according to package directions for best results. Orzo pasta is typically boiled in salted water until al dente.

Can I use a different type of pasta?

Yes! If you prefer a gluten-free or whole wheat option, feel free to swap the orzo for it. You can also try other pasta shapes like ditalini or rotini.

What if I don’t like feta cheese?

No problem! You can skip the feta or try using another cheese like goat cheese, mozzarella, or a dairy-free cheese alternative.

More Summer Recipes

If you like this recipe for orzo salad, then you’ll love these other simple recipes.

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