If summer had a taste, it would be this Rainbow Orzo Salad. It’s light, it’s zesty, and it pops with so much color, it might just upstage your main course. Picture this: tender orzo pasta, juicy cherry tomatoes, crisp bell peppers, cool cucumbers, briny feta, and loads of fresh basil, all tossed in a tangy red wine vinaigrette. Hungry yet?
This dish was born in my kitchen on a blazing July afternoon when I had a fridge full of farmer’s market produce and zero desire to turn on the oven. It was a hit with my family, devoured at a picnic, and has since become a staple in our weekly meal prep rotation. Whether you’re prepping lunches for the week, contributing a crowd-pleasing dish to a potluck, or throwing together a side for your backyard barbecue, this salad delivers every time.
It’s one of those easy pasta salad recipes you’ll find yourself making over and over. Trust me, it tastes even better the next day (hello, make-ahead lunch ideas!). Plus, it comes together in under 30 minutes and you only need one bowl.
If you love dishes that are light and fresh, meal prep friendly, and bursting with veggie goodness, you’re in for a treat. Bonus: there’s a vegan-friendly version too!
Looking for another crisp summer idea? Check out this refreshing cucumber and tomato salad.
Table of contents
Why You’ll Love This Orzo Salad
Let’s break it down. This is the kind of salad you want in your fridge all summer long. Here’s why:
- Quick to make: We’re talking under 30 minutes, no oven needed.
- Colorful and crunchy: Bell peppers, cucumbers, tomatoes—all bringing different textures to the party.
- Customizable: Swap the veggies, change the herbs, add protein. Make it your own!
- Meal prep hero: It holds up in the fridge like a champ.
- Vegan and dairy-free options: Skip the feta or use plant-based alternatives.
It’s a cold orzo salad that keeps its texture and doesn’t get soggy, which is pretty magical. Toss it together in a single bowl (less mess!) and you’re ready to go. Perfect for work lunches, potlucks, or lazy Sunday picnics.
I love packing it for hikes, beach days, or even flights—it’s airplane tray-table friendly. And if you need something a bit more filling, just toss in some grilled chicken or chickpeas. It’s also a great balanced lunch option for anyone trying to stick to a Mediterranean diet or clean eating plan.
Ingredients
Main Ingredients:
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- ½ English cucumber, quartered and sliced
- ¼ small red onion, thinly sliced (optional)
- ½ cup feta cheese (or mozzarella balls)
- ¼ cup fresh basil, chopped
- Salt and pepper, to taste
Red Wine Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Want to change it up? Add chickpeas, grilled chicken, or even avocado. Try it with roasted veggies, too.
Pair it with this sweet and savory summer salad with honey-glazed sweet potatoes for an unbeatable spread.
How to Make Orzo Salad
Step-by-Step Instructions:
- Cook the orzo: Bring a pot of salted water to a boil. Add orzo and cook until al dente, about 7–8 minutes. Drain and rinse under cold water to stop the cooking and keep it fluffy.
- Prep the veggies: While orzo is cooking, chop up those cherry tomatoes, bell peppers, cucumbers, and red onion. Basil gets chopped last so it stays vibrant.
- Whisk the dressing: Combine olive oil, red wine vinegar, lemon juice, honey, garlic, Italian seasoning, salt, and pepper. Quick and simple.
- Combine everything: In a large bowl, toss orzo, veggies, feta, and basil.
- Dress it up: Pour in the vinaigrette and toss gently to coat.
- Chill or serve: This one’s great served right away or chilled for a few hours.
Pro tip: Store leftovers for up to 3 days. Before serving, revive with a little extra olive oil or lemon juice.
Serving suggestion? Pair with this fruit salad with honey lime dressing for a sweet finish.
Variations and Customizations
This customizable pasta salad is your summer kitchen MVP. Here are some twists:
- Make it vegan: Skip the cheese or use plant-based feta. Chickpeas and avocado add creamy texture.
- Add protein: Try grilled chicken, shrimp, or marinated tofu. Check out these ways to use leftover rotisserie chicken in fresh meals.
- Change the cheese: Mozzarella pearls, goat cheese, or vegan cheese are all solid swaps.
- Roast the veggies: Roasting the peppers or onions brings a smoky sweetness.
- Switch the dressing: Pesto or balsamic vinaigrette adds a bold twist.
- No basil? Use parsley, dill, cilantro, or mint.
Also try this tangy watermelon cucumber feta salad for more bright flavors.
Make Ahead and Storage
This salad shines in the fridge just as much as it does on the table.
Make Ahead: Prep all the ingredients, but keep half the dressing and the basil separate until you’re ready to serve.
Storage: Airtight container = good for up to 3 days. If it dries out a bit, revive with a drizzle of olive oil or squeeze of lemon.
Pack it for a summer picnic or bring it to your next backyard cookout!
Also check out more easy summer recipes perfect for warm-weather gatherings.
Frequently Asked Questions (FAQs)
Is this gluten-free? Just use gluten-free orzo or a rice pasta alternative.
Can I skip the onion? Totally. Add more cucumber or sub in radish for crunch.
Vegan option? Yes! Use maple syrup instead of honey and skip the feta.
Does it travel well? It’s perfect for meal prep and even airplane snacks.
What proteins go well with this? Chickpeas, grilled chicken, tuna, tofu, or hard-boiled eggs.
Want something more filling? Try this quick and festive sheet pan shrimp boil or our hearty balsamic steak salad with grilled corn.
More Summer Recipes to Love
If you’re hooked on this Rainbow Orzo Salad, check out:
- Crunchy Chickpea Mediterranean Salad – quinoa, roasted chickpeas, feta
- Lemon Orzo with Spinach – light, lemony, and 15-minute fast
- light and fruity strawberry spinach salad
- easy homemade southern cornbread
Rainbow Orzo Salad – Printable Recipe
Print
Rainbow Orzo Salad
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
If summer had a taste, it would be this Rainbow Orzo Salad. Light, zesty, and vibrant, it’s perfect for lunches, potlucks, or picnics.
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- ½ English cucumber, quartered and sliced
- ¼ small red onion, thinly sliced (optional)
- ½ cup feta cheese (or mozzarella balls)
- ¼ cup fresh basil, chopped
- Salt and pepper, to taste
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste (for dressing)
Instructions
- Bring a pot of salted water to a boil. Add orzo and cook until al dente, about 7–8 minutes. Drain and rinse under cold water.
- Chop cherry tomatoes, bell peppers, cucumber, and red onion. Chop basil just before mixing.
- Whisk together olive oil, red wine vinegar, lemon juice, honey or maple syrup, garlic, Italian seasoning, salt, and pepper.
- In a large bowl, combine orzo, chopped vegetables, feta or mozzarella, and basil.
- Pour in the vinaigrette and toss gently to coat.
- Serve immediately or chill for a few hours for enhanced flavor.
Notes
Store leftovers for up to 3 days. Refresh with olive oil or lemon juice before serving. Add chickpeas, grilled chicken, or avocado for a heartier version.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: –
- Sodium: –
- Fat: 9g
- Saturated Fat: –
- Unsaturated Fat: –
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: –
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