If you need a bright, fresh, and ridiculously easy side dish, this rainbow orzo salad is it. It’s colorful, packed with crisp veggies, and tossed in the most flavorful lemon herb dressing. Basically, it tastes like summer in a bowl.
This is one of those recipes I keep coming back to for everything, BBQs, quick lunches, meal prep, or just something fresh to balance out all the heavier meals. It’s light, refreshing, and comes together without a ton of effort, which is exactly what I need most days.
I originally found this recipe on Eat Yourself Skinny and made a few tweaks based on what I had on hand, and it turned out so good.
Why You’ll Love This Rainbow Orzo Salad
This is one of those recipes that checks every box:
- Super colorful and kid-friendly
- Great for meal prep and leftovers
- Light but still filling
- Easy to customize with what you have
- Perfect for summer parties and BBQs
It’s also one of those dishes that looks like you put in way more effort than you actually did.
Ingredients for Rainbow Orzo Salad
For the Orzo Salad
- 1 1/2 cups uncooked orzo pasta
- 1 teaspoon salt
- 1 red bell pepper, finely chopped
- 1 orange bell pepper, finely chopped
- 1 English cucumber, finely chopped
- 1 small red onion, finely chopped
- 1 cup corn (fresh or frozen)
- 1/3 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
For the Lemon Herb Dressing
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice (about half a lemon)
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
How to Make Rainbow Orzo Salad
Step 1: Cook the Orzo
Bring a pot of salted water to a boil and cook the orzo according to package directions. Drain and rinse with cold water to stop the cooking and cool it down.
Step 2: Prep the Veggies
While the orzo is cooking, finely chop all your vegetables. The smaller the chop, the better the texture in every bite.
Step 3: Make the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until smooth.
Step 4: Toss Everything Together
In a large bowl, combine the cooled orzo, chopped veggies, basil, and parsley. Pour the dressing over the top and toss until everything is well coated.
Step 5: Chill and Serve
For best flavor, let the salad chill in the fridge for at least 30 minutes before serving. This helps everything soak up that lemon herb dressing.
Tips for the Best Orzo Salad
- Let it chill: This makes a huge difference in flavor
- Chop everything small: You get a little bit of everything in each bite
- Use fresh herbs: It really brings the whole dish together
- Taste and adjust: Add more lemon or salt if needed
Easy Variations
This rainbow orzo salad is super flexible. Here are a few easy ways to switch it up:
- Add feta cheese for a salty, creamy bite
- Toss in grilled chicken for a full meal
- Add chickpeas for extra protein
- Swap basil for dill for a different flavor
- Use whatever veggies you already have in your fridge
How to Store
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. The flavors actually get better as it sits, making it perfect for meal prep.
If it dries out a little, just add a drizzle of olive oil and a squeeze of lemon before serving.
FAQs About Rainbow Orzo Salad
Can I make this ahead of time?
Yes, this is actually better when made ahead. Letting it sit helps the flavors come together.
Can I use a different pasta?
You can, but orzo works best because of its small size and texture.
Is this served cold or warm?
It’s best served cold or at room temperature.
Can I use frozen corn?
Yes, just thaw it first before adding it to the salad.
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