Dinner

Rainbow Orzo Salad Recipe

ByHugo Harnd April 24, 2026April 24, 2026

Introduction

This vibrant Rainbow Orzo Salad is a refreshing and colorful dish, perfect for warm days or as a bright side at any gathering. Packed with fresh vegetables and herbs, it’s tossed in a zesty lemon herb dressing that brings everything together beautifully.

A large white bowl filled with a colorful orzo pasta salad sits on a white marbled texture surface. The salad layers include small, rice-shaped orzo pasta in a pale cream color mixed with finely chopped bright orange bell peppers, yellow corn kernels, red bell peppers, green cucumber pieces, and small chunks of purple-red onion, all sprinkled with small green herb leaves. A gold spoon rests partly in the bowl, blending with the salad’s colors. A halved lemon and fresh basil leaves add a fresh look near the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 ground black pepper

Instructions

Step 1: Bring a large pot of water to a boil and add 1 teaspoon of salt. Cook the orzo according to the package directions until al dente, stirring every few minutes to prevent clumping. Drain the orzo in a colander and rinse under cold water until cooled.
Step 2: While the orzo cooks, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, and black pepper in a jar or bowl. Set the dressing aside.
Step 3: In a large bowl, combine the cooled orzo with the finely chopped red and orange bell peppers, cucumber, red onion, corn, basil, and parsley. Pour the dressing over the salad and toss well to combine. Taste and adjust seasoning with additional salt and pepper if needed.
Step 4: Serve the salad immediately or cover and refrigerate for a few hours or overnight to allow the flavors to meld. Marinating enhances the lemony dressing’s infusion throughout the pasta and vegetables.

Tips & Variations

For added protein, mix in cooked chickpeas or grilled chicken.
Substitute fresh corn with canned or roasted corn for different flavor profiles.
Use fresh oregano instead of dried for a brighter herbal note.
Adjust the acidity by adding more lemon juice or vinegar according to your taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It is best served chilled or at room temperature. If the salad thickens after storing, stir in a little extra olive oil or lemon juice before serving to refresh the flavors.