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picnic idea Rainbow Orzo Salad

Picnic Idea Rainbow Orzo Salad: Brighten Up Your Plate

A vibrant and quick picnic idea, this Rainbow Orzo Salad is packed with fresh veggies and flavors, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 1 cup orzo pasta can be substituted with gluten-free pasta or quinoa for a gluten-free option
  • 1 cup cherry tomatoes substitute with grape or Roma tomatoes if needed
  • 1 cup cucumber choose English or regular cucumbers based on availability
  • 1 cup bell peppers assorted colors can enhance visual appeal
  • 1/2 cup red onion substitute with sweet onion for a milder flavor
  • 1/2 cup feta cheese can be omitted for a dairy-free option or swapped with goat cheese or dairy-free cheese
For the Dressing
  • 1/4 cup olive oil can use avocado oil if desired
  • 2 tablespoons red wine vinegar white vinegar or lemon juice can be used as alternatives
  • 1 teaspoon Dijon mustard optional
  • salt and pepper adjust to taste
Optional Flavor Boosters
  • fresh herbs parsley or basil to enhance flavor

Equipment

  • Large Pot
  • cutting board
  • Sharp Knife
  • mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of salted water to a boil. Add 1 cup of orzo pasta and cook according to package instructions until al dente, approximately 7-10 minutes. Drain and rinse with cold water.
  2. Chop 1 cup of cucumbers, halve 1 cup of cherry tomatoes, and chop 1 bell pepper into bite-sized pieces. Finely slice half a red onion. Place these into a large mixing bowl.
  3. In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, and 1 teaspoon of Dijon mustard. Season with salt and pepper to taste.
  4. Transfer the cooled orzo to the bowl with the chopped vegetables. Crumble 1/2 cup of feta cheese over the mixture and gently toss to combine.
  5. Drizzle the vinaigrette over the salad mixture and toss gently to coat all ingredients evenly. Adjust seasoning as needed.
  6. Serve immediately or chill in the refrigerator for about 30 minutes for flavors to meld. The salad lasts up to 3 days in an airtight container.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 120mgIron: 1.5mg

Notes

Drizzle olive oil over cooled orzo to prevent clumping. Save half of the dressing for freshness when serving. Adjust feta and seasoning for balance. Customize with seasonal vegetables and fresh herbs for added flavor.

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