Ingredients
- Orzo pasta, 1 pound
- Red bell pepper, 1, diced
- Yellow bell pepper, 1, diced
- Orange bell pepper, 1, diced
- Green bell pepper, 1, diced
- Red onion, 1/2, finely chopped
- Feta cheese, 4 ounces, crumbled
- Italian dressing, 1 cup
Instructions
- Step 1: Cook orzo pasta according to package directions. Drain and rinse with cold water. Set aside to cool completely.
- Step 2: In a large bowl, combine the diced red, yellow, orange, and green bell peppers, and finely chopped red onion.
- Step 3: Add the cooled orzo pasta to the bowl with the vegetables.
- Step 4: Pour the Italian dressing over the orzo and vegetables. Toss gently to coat all ingredients evenly.
- Step 5: Sprinkle the crumbled feta cheese over the salad.
- Step 6: Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For best flavor, store your Rainbow Orzo Salad in an airtight container in the refrigerator for up to 3 days.
- This salad is best served cold or at room temperature; avoid reheating to maintain the fresh texture of the vegetables and feta.
- Serve chilled as a vibrant side dish for grilled chicken, fish, or enjoy it as a light and refreshing lunch.
- To prevent a soggy salad, toss the orzo and vegetables with only half the dressing initially, adding more just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American