Rainbow Orzo Salad – Fresh, Vibrant & Perfect for Any Gathering

A colorful, crunchy orzo salad bursting with fresh veggies, herbs, and a bright, tangy dressing—ready in under 30 minutes and perfect as a side or light main dish!

🎉 Introduction

This Rainbow Orzo Salad is the ultimate summer dish—packed with vibrant bell peppers, crunchy cucumbers, sweet corn, zesty herbs, and tender orzo pasta. Tossed in a zippy Dijon-lemon vinaigrette, it’s a crowd-pleasing salad that’s light yet satisfying, and perfect for potlucks, picnics, or meal prep lunches. 🥗✨

🧰 Equipment Needed

• Large pot for cooking orzo
• Large mixing bowl
• Cutting board & sharp knife
• Whisk or jar for dressing
• Measuring cups & spoons
• Colander

🛒 Ingredients

🌈 Veggies & Herbs

• 1 orange bell pepper, diced
• 1 red bell pepper, diced
• 1 small red onion, finely diced
• 1 English cucumber, diced
• 1 cup fresh or frozen corn (thawed if frozen)
• 1/3 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced

🍝 Orzo

• 1½ cups dry orzo pasta

🥗 Dressing

• 2 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 3 tbsp red wine vinegar
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

👩‍🍳 Directions

Step 1: Cook the Orzo

1. Bring a large pot of salted water to a boil.
2. Add orzo and cook according to package directions until al dente.
3. Drain and rinse under cold water to stop cooking; set aside.

Step 2: Prep the Veggies

1. Dice peppers, onion, and cucumber.
2. Chop basil and parsley.
3. If using fresh corn, cut kernels off the cob.

Step 3: Make the Dressing

1. In a jar or small bowl, whisk together Dijon mustard, lemon juice, red wine vinegar, olive oil, oregano, salt, and black pepper until emulsified.

Step 4: Combine the Salad

1. In a large bowl, combine cooked orzo, chopped veggies, corn, minced garlic, and fresh herbs.
2. Pour dressing over salad and toss until evenly coated.

Step 5: Serve

• Chill in the fridge for 30 minutes for flavors to meld, or serve immediately at room temperature.
• Garnish with extra fresh herbs or crumbled feta if desired.

🍽️ Servings & Timing

• Servings: 6–8
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: ~25 minutes

🥄 Variations

• Cheesy: Add crumbled feta or shaved Parmesan
• Protein Boost: Toss in grilled chicken or chickpeas
• Spicy: Add diced jalapeños or a pinch of chili flakes
• Mediterranean: Mix in kalamata olives or artichoke hearts
• Greens: Stir in arugula or baby spinach just before serving

🧊 Storage & Make-Ahead

• Fridge: Store in an airtight container up to 4 days
• Meal Prep: Make ahead and portion into containers for grab-and-go lunches
• Note: Stir before serving; add a splash of olive oil or lemon juice if needed to refresh

❓ 10 FAQs

1. Can I use another pasta?
   Yes—try small pasta shapes like couscous or ditalini.
2. Is it served warm or cold?
   Best served cold or at room temp.
3. Can I use bottled lemon juice?
   Fresh is best for flavor.
4. What’s a good gluten-free option?
   Use gluten-free orzo or quinoa.
5. Can I freeze it?
   No—texture suffers after thawing.
6. How do I make it vegan?
   It’s already vegan—just skip optional cheese garnish.
7. Will kids like it?
   Most do—bright colors and mild flavors are kid-friendly.
8. Can I double the recipe?
   Absolutely—perfect for large gatherings.
9. Is it picnic-safe?
   Yes—no mayo, so it’s great for outdoor meals.
10. How long does it stay fresh?
    Up to 4 days refrigerated.

🏁 Conclusion

This Rainbow Orzo Salad is bright, colorful, and bursting with fresh flavors—perfect for everything from BBQs to meal prep. It’s light, refreshing, and sure to steal the show at any gathering! 🌈🥗

Rainbow Orzo Salad – Fresh, Vibrant & Perfect for Any Gathering

Adam

A colorful, crunchy orzo salad bursting with fresh veggies, herbs, and a bright, tangy dressing—ready in under 30 minutes and perfect as a side or light main dish! 🎉 Introduction This Rainbow Orzo Salad is the ultimate summer dish—packed with vibrant bell peppers, crunchy cucumbers, sweet corn, zesty herbs, and tender orzo pasta. Tossed in a zippy Dijon-lemon vinaigrette, it’s a crowd-pleasing salad that’s light yet satisfying, and perfect for potlucks, picnics, or meal prep lunches. 🥗✨

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 8 servings

Equipment

• Large pot for cooking orzo
• Large mixing bowl
• Cutting board & sharp knife
• Whisk or jar for dressing
• Measuring cups & spoons
• Colander

Ingredients

  

• 🌈 Veggies & Herbs
• 1 orange bell pepper diced
• 1 red bell pepper diced
• 1 small red onion finely diced
• 1 English cucumber diced
• 1 cup fresh or frozen corn thawed if frozen
• 1/3 cup fresh basil chopped
• 1/4 cup fresh parsley chopped
• 2 cloves garlic minced
• 🍝 Orzo
• 1½ cups dry orzo pasta
• 🥗 Dressing
• 2 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 3 tbsp red wine vinegar
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Instructions

 

• Step 1: Cook the Orzo
• Bring a large pot of salted water to a boil.
• Add orzo and cook according to package directions until al dente.
• Drain and rinse under cold water to stop cooking; set aside.
• Step 2: Prep the Veggies
• Dice peppers, onion, and cucumber.
• Chop basil and parsley.
• If using fresh corn, cut kernels off the cob.
• Step 3: Make the Dressing
• In a jar or small bowl, whisk together Dijon mustard, lemon juice, red wine vinegar, olive oil, oregano, salt, and black pepper until emulsified.
• Step 4: Combine the Salad
• In a large bowl, combine cooked orzo, chopped veggies, corn, minced garlic, and fresh herbs.
• Pour dressing over salad and toss until evenly coated.
• Step 5: Serve
• Chill in the fridge for 30 minutes for flavors to meld, or serve immediately at room temperature.
• Garnish with extra fresh herbs or crumbled feta if desired.

Notes

🥄 Variations
Cheesy: Add crumbled feta or shaved Parmesan

Protein Boost: Toss in grilled chicken or chickpeas

Spicy: Add diced jalapeños or a pinch of chili flakes

Mediterranean: Mix in kalamata olives or artichoke hearts

Greens: Stir in arugula or baby spinach just before serving

🧊 Storage & Make-Ahead
Fridge: Store in an airtight container up to 4 days

Meal Prep: Make ahead and portion into containers for grab-and-go lunches

Note: Stir before serving; add a splash of olive oil or lemon juice if needed to refresh

❓ 10 FAQs
Can I use another pasta?
Yes—try small pasta shapes like couscous or ditalini.

Is it served warm or cold?
Best served cold or at room temp.

Can I use bottled lemon juice?
Fresh is best for flavor.

What’s a good gluten-free option?
Use gluten-free orzo or quinoa.

Can I freeze it?
No—texture suffers after thawing.

How do I make it vegan?
It’s already vegan—just skip optional cheese garnish.

Will kids like it?
Most do—bright colors and mild flavors are kid-friendly.

Can I double the recipe?
Absolutely—perfect for large gatherings.

Is it picnic-safe?
Yes—no mayo, so it’s great for outdoor meals.

How long does it stay fresh?
Up to 4 days refrigerated.

🏁 Conclusion
This Rainbow Orzo Salad is bright, colorful, and bursting with fresh flavors—perfect for everything from BBQs to meal prep. It’s light, refreshing, and sure to steal the show at any gathering! 🌈🥗