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Rainbow Orzo Salad

Colorful rainbow orzo salad packed with cherry tomatoes, cucumber, bell peppers, corn, red onion, fresh herbs, and a bright lemon-herb dressing. Ready in 25 minutes — light, refreshing, and perfect for summer barbecues, potlucks, picnics, or quick lunches. Healthy, vegetarian, and endlessly customizable side dish or light meal. Prep Time: 15 minutes Cook Time: 10 minutes (for orzo) Total Time: ~25 minutes Servings: 6–8 (as side)
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Ingredients Method Notes

Ingredients
  

  • 1 cup dry orzo pasta
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced (English or Persian preferred)
  • 1 cup bell pepper mix of red, yellow, orange, diced
  • 1 cup corn kernels fresh, frozen, or canned — drained
  • ½ cup red onion finely diced
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh basil or dill/mint, chopped
  • Dressing:
  • ¼ cup olive oil
  • 3 Tbsp fresh lemon juice from 1–2 lemons
  • 1 Tbsp red wine vinegar or apple cider vinegar
  • 1 Tbsp honey or agave for vegan
  • 1 clove garlic minced
  • ½ tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dried oregano
  • Optional add-ins
  • ½ cup crumbled feta or goat cheese
  • 1 avocado diced
  • 1 can chickpeas drained (for protein)
  • Toasted pine nuts or sunflower seeds

Method
 

  1. Cook orzo in salted boiling water according to package directions until al dente (usually 8–10 minutes). Drain and rinse under cold water to cool. Set aside.
  2. Prep vegetables: Halve cherry tomatoes. Dice cucumber, bell peppers, and red onion into small bite-sized pieces. If using fresh corn, cut kernels off the cob; drain canned corn. Chop parsley and basil.
  3. Make dressing: In a small bowl or jar, whisk olive oil, lemon juice, red wine vinegar, honey, minced garlic, Dijon mustard, salt, pepper, and oregano until smooth. Taste and adjust — should be bright, tangy, and slightly sweet.
  4. Combine: In a large mixing bowl, add cooled orzo, tomatoes, cucumber, bell peppers, corn, red onion, parsley, and basil.
  5. Dress: Pour dressing over the salad. Toss gently until everything is evenly coated.
  6. Rest (optional): Let sit 5–10 minutes at room temperature — flavors meld and orzo absorbs dressing slightly.
  7. Finish and serve: Add optional feta, avocado, chickpeas, or nuts if using. Give one final gentle toss. Serve chilled or at room temperature as a side, light lunch, or salad base.

Notes

Rinse orzo after cooking → prevents sticky texture.
Pat vegetables dry → avoids watery salad.
Toss gently → keeps veggies crisp.
Best eaten same day or next — cucumbers/tomatoes release water over time.
Vegan: use agave instead of honey.
Gluten-free: use GF orzo or quinoa.
Add protein (chicken, shrimp, chickpeas) to make it a full meal.