Rainbow Orzo Salad Bowl (Print Version)
# Ingredients:
→ Dressing
01 -
60 ml extra virgin olive oil
02 -
30 ml red wine vinegar
03 -
15 ml freshly squeezed lemon juice
04 -
5 ml honey
05 -
1 garlic clove, minced
06 -
2.5 ml Italian seasoning
07 -
Salt and freshly ground black pepper, to taste
→ Salad
08 -
270 g uncooked orzo pasta
09 -
170 g cherry tomatoes, quartered
10 -
65 g orange bell pepper, diced
11 -
65 g yellow bell pepper, diced
12 -
130 g cucumber, diced
13 -
40 g red onion, finely chopped (optional)
14 -
40 g feta cheese, crumbled
15 -
10 g fresh basil leaves, sliced
16 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add orzo pasta and cook until al dente, following package instructions. Drain and rinse under cold running water until cool. Set aside.
02 -
In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, and a pinch of salt and pepper until well emulsified.
03 -
Transfer the cooled orzo to a large bowl. Add quartered cherry tomatoes, diced orange and yellow bell peppers, cucumber, red onion if using, crumbled feta, and sliced basil.
04 -
Pour the dressing over the salad. Toss gently until all ingredients are thoroughly combined. Season with additional salt and pepper to taste.
05 -
Serve immediately, or refrigerate in an airtight container for up to 3 days. If the salad becomes dry after chilling, drizzle with a little extra olive oil and toss again before serving.
# Notes:
01 -
Grape or Roma tomatoes may be used in place of cherry tomatoes.
02 -
To refresh leftovers, lightly drizzle olive oil before serving.