Rainbow Orzo Salad- Vibrant Veggie Flavor

Brighten up your plate with this stunning Rainbow Orzo Salad! Packed with a kaleidoscope of vibrant vegetables and a zesty lemon-herb dressing, it’s a feast for both the eyes and the palate. Perfect for potlucks, picnics, or a refreshing weeknight meal, this salad is as delicious as it is beautiful.

Ingredients

• 1 cup orzo pasta
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (optional)
• For the Lemon-Herb Vinaigrette:
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

Instructions

1. Cook the orzo pasta according to package directions until al dente. Drain well and rinse with cold water to stop cooking and prevent sticking. Set aside to cool completely.
2. While the orzo cools, prepare the vegetables. Dice the red and yellow bell peppers, cucumber, and halve the cherry tomatoes. Thinly slice the red onion. Chop the fresh parsley and mint (if using).
3. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper to create the vinaigrette.
4. In a large serving bowl, combine the cooled orzo, diced bell peppers, cucumber, halved cherry tomatoes, sliced red onion, chopped parsley, and mint (if using).
5. Pour the vinaigrette over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.
6. Taste and adjust seasonings if necessary. For best flavor, cover and chill the salad in the refrigerator for at least 30 minutes before serving.
7. Serve cold and enjoy the vibrant flavors!