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Quick Rainbow Orzo Salad

A colorful and delightful dish that combines tender orzo pasta with fresh veggies, ideal for family gatherings and summer picnics.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 medium bell pepper, diced
  • 1 cup corn (canned or frozen) If using canned, rinse thoroughly.
  • 1/4 cup red onion, finely chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup feta cheese, crumbled Add just before serving for freshness.
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • to taste Salt and pepper

Method
 

Cooking Orzo
  1. In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
Preparing Vegetables
  1. While the orzo is cooking, wash and chop your veggies: halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion and parsley.
Mixing
  1. Once the orzo is cooked, drain it and rinse it under cold water to stop the cooking process. In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, bell pepper, corn, red onion, and parsley.
Dressing the Salad
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle this dressing over the salad and toss gently until everything is well combined.
Finishing Touch
  1. Sprinkle the crumbled feta cheese on top and give it one last toss. Your Quick Rainbow Orzo Salad is ready for serving!

Notes

For best results, serve fresh. Store in an airtight container in the fridge for up to 3 days. Keep the dressing separate if you want to maintain the crunch of the vegetables. Reheat gently in the microwave, being careful not to overcook the veggies.