Rainbow Orzo Salad

$- 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 bell pepper (red, yellow, or orange), diced - 1 cup cucumber, diced - 1 cup broccoli florets, blanched - 1/4 cup red onion, finely chopped - 1/4 cup feta cheese, crumbled (optional) - 1/4 cup olives, sliced - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste Rainbow Orzo Salad is not just colorful; it's healthy, too. Each serving has about 200 calories. You'll get about 5 grams of protein, 8 grams of fat, and 30 grams of carbs. The fresh veggies give you vitamins and minerals. For example, cucumbers help with hydration. Broccoli is rich in fiber and vitamins C and K. Using olives adds healthy fats, while feta cheese gives a tasty kick. Overall, this salad is a great choice for anyone looking to eat well. You can find the full recipe in the previous section. Enjoy your time making this vibrant dish! First, fill a pot with water and add salt. Bring the water to a boil. Add 1 cup of orzo pasta to the boiling water. Cook the orzo for about 8-10 minutes. Stir occasionally to keep it from sticking. You want the orzo to be al dente, which means it should be firm but not hard. Once done, drain the orzo and rinse it under cold water. This stops the cooking and cools it down for the salad. Next, wash your vegetables well under cold water. For the cherry tomatoes, cut them in half. Dice your bell pepper into small pieces. For the cucumber, make sure to remove the skin if you prefer. Cut it into small cubes too. To prepare the broccoli, bring a small pot of water to a boil. Add the broccoli florets and cook for about 2-3 minutes. This is called blanching. After that, place the broccoli in cold water to keep its bright green color. Now it's time to combine everything. In a large bowl, add the cherry tomatoes, bell pepper, cucumber, blanched broccoli, and 1/4 cup of red onion. Make sure all the pieces are evenly mixed. Next, add the cooled orzo to the vegetable mix. Gently stir to combine everything well. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, salt, and pepper. Pour this dressing over the salad. Toss the salad gently so that the dressing coats every bit of it. If you like, sprinkle 1/4 cup of crumbled feta cheese on top. Serve it in a large bowl. For the best flavor, refrigerate the salad for at least 30 minutes before enjoying. For the full recipe, refer to the section above. To make the Rainbow Orzo Salad shine, use fresh ingredients. Fresh herbs add a bright touch. They bring out flavors better than dried herbs. For example, use fresh parsley instead of dried. It gives a crisp taste that enhances the salad. Pair this salad with grilled chicken or fish. It complements their flavors well. You can serve it in a big bowl. Add a sprinkle of parsley and some extra cherry tomatoes on top for color. To store, keep it in an airtight container in the fridge. It stays fresh for a few days. Want to add protein? Cooked chicken or beans work great. They make the salad more filling and hearty. You can also swap out vegetables based on the season. Try zucchini in summer or roasted squash in fall. This keeps the salad exciting and fresh. For the full recipe, check out the complete guide! {{image_2}} To give your Rainbow Orzo Salad a Mediterranean twist, try adding artichokes and sun-dried tomatoes. These ingredients add a rich flavor and texture. You can mix in marinated artichokes for extra zest. Sun-dried tomatoes bring a sweet and tangy taste that pairs well with the salad's freshness. Mixing different cheese options can also enhance this version. Try feta or goat cheese for creaminess. They add a nice contrast to the crunchy veggies. If you want a vegan version, simply omit the feta cheese. You can substitute it with avocado or tahini. Both options will add creaminess and flavor. For protein alternatives, consider chickpeas or lentils. These options will make your salad filling and nutritious. They are also easy to mix into the salad, making it a hearty meal. Using seasonal veggies makes this salad even better. For summer, try zucchini or cherry tomatoes for extra sweetness. In the fall, you can add kale or butternut squash for a warm touch. Dressing variations based on seasons can also enhance flavor. In spring, use a light lemon vinaigrette. In winter, a balsamic glaze can warm up the dish. Always adjust your ingredients to match what’s fresh and available. Store your Rainbow Orzo Salad in the fridge. Use an airtight container. This keeps it fresh and safe. Make sure the salad is cool before sealing it. I suggest using glass containers. They do not retain odors and are easy to clean. Can you freeze Rainbow Orzo Salad? Yes, but it’s not ideal. Freezing can change the texture of the vegetables. If you decide to freeze it, use a freezer-safe container. Leave some space for expansion. To thaw, place the container in the fridge overnight. This keeps the salad from getting too watery. How long will the salad last? In the fridge, it lasts about three to five days. Signs of spoilage include a sour smell and slimy vegetables. If you see these signs, it’s best to toss it out. For the best taste, enjoy your Rainbow Orzo Salad fresh. If you follow these tips, you'll keep it tasty and safe to eat! For more details, check the Full Recipe. To make Rainbow Orzo Salad, start by cooking the orzo pasta. Boil water with salt and add the orzo. Cook it until it's just right, then drain and rinse it. In a big bowl, mix cherry tomatoes, diced bell pepper, cucumber, blanched broccoli, red onion, olives, and parsley. Add the cooled orzo to this mix. In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper to make a dressing. Pour this dressing over the salad and toss to mix. If you want, sprinkle feta cheese on top and toss lightly. Chill in the fridge for about 30 minutes to blend the flavors. You can find the full recipe above for detailed steps. Yes, you can prep Rainbow Orzo Salad ahead of time. Make it a few hours before serving for the best flavor. Keep the salad in the fridge to stay fresh. If you add feta cheese, do it right before serving so it stays fresh. This way, the salad tastes even better as the flavors blend together. Rainbow Orzo Salad pairs well with many main dishes. You can serve it with grilled chicken or fish for a full meal. For a vegetarian option, try it with roasted vegetables or a hearty bean dish. It also goes great with wraps or sandwiches. You can even serve it as a side at a barbecue or picnic. Regular orzo pasta is not gluten-free. However, you can find gluten-free orzo made from rice or corn. These options work well and taste good too. Just cook them as you would regular orzo. This way, everyone can enjoy the Rainbow Orzo Salad! Rainbow Orzo Salad is vibrant and packed with flavor. We covered its ingredients, from fresh vegetables to a simple dressing. I shared step-by-step instructions to help you cook orzo and mix the salad perfectly. You learned tips to enhance taste and variations to suit any diet. Now you can enjoy this salad as a side or main dish. Try different veggies and proteins to make it your own. With these easy steps, you can whip up a healthy meal anytime. Enjoy every colorful bite!$

Brighten up your table with this delicious Rainbow Orzo Salad! Packed with fresh vegetables and tossed in a zesty dressing, this colorful dish is perfect for any occasion. With simple steps to create a flavorful and healthy meal, you'll love how easy it is to prepare. Click through to get the full recipe and presentation tips that will make your salad the star of the show! Enjoy a burst of color and flavor that everyone will adore.

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Ingredients

1 cup orzo pasta

1 cup cherry tomatoes, halved

1 bell pepper (red, yellow, or orange), diced

1 cup cucumber, diced

1 cup broccoli florets, blanched

1/4 cup red onion, finely chopped

1/4 cup feta cheese, crumbled (optional)

1/4 cup olives, sliced

1/4 cup fresh parsley, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions

Start by cooking the orzo pasta according to package instructions in a pot of salted boiling water. Once cooked, drain it and rinse under cold water to stop the cooking process. Set aside.

In a large mixing bowl, combine the cherry tomatoes, diced bell pepper, cucumber, blanched broccoli florets, red onion, olives, and parsley.

Add the cooled orzo to the vegetable mixture and gently combine to mix all the ingredients evenly.

In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to create a dressing.

Pour the dressing over the orzo salad and toss everything together gently so that the dressing evenly coats all the ingredients.

If using, sprinkle the crumbled feta cheese on top and give it a light toss to incorporate.

Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

- Presentation Tips: Serve the salad in a large bowl garnished with a sprinkle of fresh parsley and a few extra cherry tomatoes on top. Consider using vibrant serving dishes to showcase the colorful ingredients!