Veggie Rainbow Orzo Salad
A vibrant and fresh salad bursting with colorful vegetables, perfect for busy weeknights and customizable to suit your family's tastes.
Ingredients
For the Salad
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 piece bell pepper, diced
- 1 piece cucumber, diced
- 1 cup corn, cooked
- 1 cup chickpeas, drained and rinsed
- 1 cup spinach or mixed greens
- 1 piece avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional) You can omit for a vegan option.
For the Dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- to taste Salt and pepper
- for garnish Fresh herbs (like parsley or basil)
Instructions
Preparation
- Cook the orzo pasta according to the package instructions. Drain and let cool.
- In a large mixing bowl, combine the cooked orzo, cherry tomatoes, bell pepper, cucumber, corn, chickpeas, spinach, avocado, and red onion.
Dressing
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
Serving
- Top with feta cheese and fresh herbs if using.
- Serve immediately or store in the refrigerator for meal prep.
Notes
This salad is ideal for meal prep! Store it in an airtight container in the refrigerator for up to 3 days.