Rainbow Orzo Salad Recipe

Hi, I’m Sam from dishfoody.com, where vibrant colors meet fresh summer crunch. Rainbow Orzo Salad tosses al dente orzo with bell peppers, cucumber, cherry tomatoes, chickpeas, and mango in a zesty lemon-tahini dressing for bright, satisfying bites. Perfect for picnics, potlucks, or healthy work lunches.

Vegan, make-ahead, ready in 25 minutes.

Why This Recipe Works

• Orzo provides perfect pasta base that holds dressing.
• Colorful veggies add crunch, sweetness, and nutrition.
• Chickpeas boost protein for filling salad.
• Tahini dressing emulsifies creamy without dairy.
• Herbs and citrus brighten every bite.

Ingredients & Prep

• 1½ cups uncooked orzo pasta
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 cup diced cucumber
• 1 cup cherry tomatoes, quartered
• 1 ripe mango, cubed
• 1 (15 oz) can chickpeas, drained and rinsed
• ½ cup chopped fresh herbs (parsley, basil, cilantro)
• ¼ cup diced red onion
• ¼ cup toasted pine nuts

Tahini Lemon Dressing:

• ¼ cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• ½ teaspoon ground cumin
• Salt and pepper to taste

Step-by-Step Instructions

1. Cook orzo in salted boiling water until al dente. Drain, rinse under cold water, toss with 1 teaspoon oil.
2. Whisk tahini, lemon juice, olive oil, vinegar, Dijon, garlic, cumin, salt, and pepper until smooth. Thin with water if needed.
3. In large bowl, combine cooled orzo, bell peppers, cucumber, tomatoes, mango, chickpeas, herbs, and red onion.
4. Drizzle with dressing; toss gently to coat.
5. Top with pine nuts. Serve immediately or chill 30 minutes.

Flavor Variations

Storage Tips

Refrigerate covered up to 4 days. Dressing may thicken; thin with lemon juice before serving.

FAQs

Orzo sticky? Rinse well after cooking and toss with oil.
Tahini bitter? Use good quality and whisk thoroughly with lemon.
Make ahead? Prepare components separately; toss 30 minutes before serving.

Conclusion

Rainbow Orzo Salad bursts with color, crunch, and fresh flavor in every vibrant bite. Healthy, satisfying, and effortlessly beautiful. Perfect for any gathering. Find more pasta salad favorites at dishfoody.com.

Rainbow Orzo Salad Recipe

Print Recipe

A colorful, fresh, and delicious rainbow orzo salad loaded with crunchy vegetables and tossed in a bright lemon herb dressing. Perfect for meal prep, potlucks, or a light lunch.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Salad:
• 1 1/2 cups dry orzo
• 1 cup cherry tomatoes, halved
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup shredded carrots
• 1/2 cup crumbled feta
• 1/4 cup chopped fresh parsley
• Dressing:
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

• 1. Cook orzo according to package directions, then drain and rinse under cold water.
• 2. In a large bowl, combine tomatoes, bell peppers, cucumber, red onion, carrots, feta, and parsley.
• 3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
• 4. Add cooled orzo to the vegetables, then pour dressing over the top.
• 5. Toss well to coat and refrigerate at least 30 minutes before serving for best flavor.

Notes

• Add chickpeas for extra protein.
• Substitute basil or dill for parsley.
• Keeps 3–4 days in the refrigerator.

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 4g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 15mg

Keywords: Rainbow Orzo Salad, lemon herb pasta salad, summer salad recipe