Ingredients
- Orzo pasta: 1 cup
- Red bell pepper: 1/2 cup, diced
- Yellow bell pepper: 1/2 cup, diced
- Orange bell pepper: 1/2 cup, diced
- Green bell pepper: 1/2 cup, diced
- Purple onion: 1/4 cup, finely diced
- Feta cheese: 1/2 cup, crumbled
- Italian dressing: 1/4 cup
Instructions
- Step 1: Cook orzo pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
- Step 2: In a large bowl, combine the cooked orzo, diced red bell pepper, diced yellow bell pepper, diced orange bell pepper, diced green bell pepper, and finely diced purple onion.
- Step 3: Pour the Italian dressing over the orzo and vegetables. Toss gently to coat all ingredients evenly.
- Step 4: Add the crumbled feta cheese to the salad. Gently toss again to distribute the cheese.
- Step 5: Refrigerate the Rainbow Orzo Salad for at least 30 minutes to allow the flavors to meld together before serving.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- This salad is best served cold, so no reheating is needed!
- Serve this vibrant salad as a side dish to grilled chicken or fish for a complete meal.
- For extra flavor, marinate the diced bell peppers and onion in a little of the Italian dressing before adding them to the pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American