Rainbow Orzo Salad

This Rainbow Orzo Salad is fresh, bright, and full of crunch.

It’s the kind of dish that makes the table look happy.

You get tender orzo, crisp veggies, and a simple lemon dressing that pulls it all together.

It’s easy to make and even easier to love.

It’s perfect for busy weeknights, potlucks, or meal prep.

You can make it ahead, and it tastes even better after it sits for a bit.

Servings: 6
Total Time: 25 minutes

Why I Love This Recipe

I started making this salad when I needed something fast but still fresh. One day I had leftover orzo and a bunch of random veggies in the fridge. I chopped everything up, tossed it with lemon and olive oil, and hoped for the best. It turned out so good that now it’s one of my go-to recipes.

What I love most:

• It looks beautiful with all the colors.
• It’s light but still filling.
• You can swap in whatever veggies you have.
• It holds up well in the fridge.
• It works as a side or a main dish.

It’s simple food, done right.

What You’ll Need

• 1 ½ cups dry orzo pasta
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup shredded carrot
• ¼ cup finely diced red onion
• ¼ cup chopped fresh parsley
• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon salt
• ½ teaspoon black pepper

Serves 6.

Tools You’ll Need

• Medium pot
• Colander
• Large mixing bowl
• Small bowl
• Whisk
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

The Recipe & Instructions

Step 1: Cook the Orzo

Bring a medium pot of salted water to a boil on a modern stainless steel gas stove. Add 1 ½ cups dry orzo pasta. Cook for 8–10 minutes until tender. Drain in a colander and let it cool completely.

Step 2: Prep the Vegetables

While the orzo cools, dice 1 red bell pepper, dice 1 orange bell pepper, dice 1 cup cucumber, halve 1 cup cherry tomatoes, shred ½ cup carrot, finely dice ¼ cup red onion, and chop ¼ cup fresh parsley.

Step 3: Make the Dressing

In a small bowl, whisk together ¼ cup olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon salt, and ½ teaspoon black pepper until fully combined.

Step 4: Combine Everything

In a large mixing bowl, add the cooled cooked orzo, diced red bell pepper, diced orange bell pepper, diced cucumber, halved cherry tomatoes, shredded carrot, finely diced red onion, and chopped parsley. Pour the lemon dressing over the top. Toss well until everything is evenly coated.

Step 5: Chill and Serve

Let the salad chill for at least 15 minutes to allow flavors to blend. Give it one more toss before serving in a round bowl.

Why This Recipe Works (Quick Science)

• Orzo absorbs flavor. When it cools, it soaks up the lemon and olive oil.
• Acid from lemon juice brightens the taste and balances the oil.
• Salt pulls out natural flavors from the vegetables.
• Letting it rest helps everything blend together.

Simple ingredients. Smart balance.

Pro Tips

• Salt your pasta water well. It makes a big difference.
• Cool the orzo fully before mixing, so veggies stay crisp.
• Dice everything about the same size for the best texture.
• Taste before serving and adjust salt or lemon if needed.

Substitutions and Variations

• Add crumbled feta cheese for a salty kick.
• Toss in chickpeas for extra protein.
• Swap parsley for fresh basil.
• Use lime instead of lemon for a twist.
• Add diced avocado right before serving.

Make Ahead Tips

You can make this up to 24 hours ahead. Store it in the fridge in an airtight container. Stir before serving and add a splash of lemon juice if needed.

Leftovers and Storage

Store leftovers in the fridge for up to 3 days. Keep in a sealed container. Stir before eating. It’s great cold straight from the fridge.

Common Mistakes

• Overcooking the orzo. It should be tender, not mushy.
• Not draining well. Extra water makes the salad soggy.
• Skipping the chill time. It really helps the flavor.
• Cutting veggies too big. Smaller pieces mix better.

What to Serve With

• Grilled chicken
• Baked salmon
• Turkey burgers
• Pita and hummus
• Grilled shrimp

It also works great as a light main dish on its own.

Nutrition (Approximate Per Serving)

Calories: 320
Protein: 7g
Carbohydrates: 42g
Fat: 14g
Fiber: 3g
Sugar: 5g

FAQ

Can I use whole wheat orzo?
Yes. It will have a nuttier taste and slightly firmer texture.

Can I make it gluten-free?
Use gluten-free orzo or small gluten-free pasta.

Can I add cheese?
Yes, feta or small mozzarella pearls work great.

How long does it last?
Up to 3 days in the fridge.

Final Thoughts

This Rainbow Orzo Salad is simple, fresh, and full of flavor. It’s colorful, easy to make, and perfect for so many meals. Once you try it, you’ll see how flexible and dependable it is.

Give it a try and let me know how it turns out for you. I’d love to hear how you make it your own.