Vibrant Orzo Veggie Medley
Rainbow Orzo Salad is my go-to fresh and vibrant dish for a quick lunch. The assortment of colorful veggies and a zesty dressing make this salad a delightful treat for warm days. Each bite offers a refreshing combination of textures and flavors.
Ingredients
- 1/4 cup avocado oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 clove garlic minced
- 1/2 teaspoon Italian seasoning
- salt and pepper to taste
- 1 1/2 cups uncooked orzo pasta
- 1 cup cherry tomatoes quartered
- 1/2 green bell pepper diced
- 1/2 yellow bell pepper diced
- 1 cup diced cucumber
- 1/4 cup chopped red onion optional
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh mint sliced
Instructions
- Bring a pot of salted water to a boil, then add the orzo, cooking until al dente.
- Mix the avocado oil, apple cider vinegar, lime juice, honey, and garlic in a small bowl until well combined. Set aside.
- Drain the orzo and rinse with cold water to stop the cooking process. Transfer to a mixing bowl.
- Combine the cooled orzo with cherry tomatoes, bell peppers, cucumber, red onion, and feta. Gently fold in the dressing and toss to distribute evenly.
- Serve the salad chilled or store it in the fridge in an airtight container for later.
Notes
This salad is perfect for meal prep and keeps well for a few days in the fridge. The flavors meld together beautifully for an even more delicious experience the next day.
Tried this recipe?Let us know how it was!