Can I make Rainbow Orzo Salad ahead of time?

Absolutely. This Rainbow Orzo Salad is great for meal prep. Store it in the fridge and give it a quick toss before serving. If it seems a bit dry the next day, add a tiny splash of olive oil or a squeeze of lemon.

How long will it last in the fridge?

Usually 3–4 days in an airtight container. The veggies stay crisp, and the flavors get even more delicious.

Can I use a different pasta instead of orzo?

Yes! Small pastas like ditalini, small shells, or couscous-style pasta work well. Orzo just gives that perfect “bite” while still feeling light.

I don’t have fresh basil—what can I do?

You can use more parsley, or swap in another fresh herb you like (dill is amazing here). If you only have dried basil, use it sparingly—fresh is best, but we work with what we’ve got.

Can I use bottled lemon juice?

You can, but fresh lemon juice gives the dressing a brighter flavor. If your lemon looks sad and dry, roll it on the counter first—little trick, big payoff.

Rainbow Orzo Salad: Joyful, Powerful 30-Minute Side

Name: Rainbow Orzo Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean-inspired
Ingredients: 1 ½ 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, thawed); ⅓ cup fresh basil, chopped; ¼ cup fresh parsley, chopped; ¼ cup olive oil; 3 tablespoons red wine vinegar; 2 tablespoons fresh lemon juice; 2 tablespoons Dijon mustard; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon kosher salt; ½ teaspoon ground black pepper

Description

A bright and refreshing Rainbow Orzo Salad packed with colorful veggies, fresh herbs, and a zesty lemon herb dressing. Perfect for meal prep, potlucks, or an easy weeknight side.

Ingredients

Scale

For the Orzo Salad

1 ½ 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, thawed)
⅓ cup fresh basil, chopped
¼ cup fresh parsley, chopped

For the Lemon Herb Dressing

¼ cup olive oil
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon ground black pepper

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Instructions

Bring a pot of salted water to a boil. Add the orzo and cook according to package directions until tender.
Drain the orzo and rinse briefly with cool water. Let it drain well.
In a large bowl, combine the cooked orzo, bell peppers, cucumber, red onion, corn, basil, and parsley.
In a small bowl or jar, whisk together all dressing ingredients until smooth.
Pour the dressing over the salad and toss until evenly coated.
Taste and adjust seasoning if needed. Serve immediately or chill before serving.

Notes

This salad tastes even better after chilling for 20–30 minutes.

Add chickpeas, grilled chicken, or feta cheese to make it a complete meal.

Store leftovers in an airtight container in the fridge for up to 4 days.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: salad
Method: Stovetop
Cuisine: Mediterranean-inspired

Nutrition

Serving Size: 1 cup
Calories: 260 kcal
Sugar: 4 g
Sodium: 420 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 0 mg