How long does Rainbow Orzo Salad last in the fridge?

Rainbow Orzo Salad lasts 3 to 4 days in the fridge when stored in an airtight container. For the best flavor, eat it within the first two days. If possible, store the dressing separately and toss it in just before serving to keep the vegetables crisp and fresh.

Is Rainbow Orzo Salad served warm or cold?

It’s most commonly served cold or at room temperature , which enhances the flavor and makes it perfect for meal prep, picnics, or potlucks. However, it can be enjoyed warm if served immediately after preparation. Just skip rinsing the orzo if you plan to serve it warm.

Can Rainbow Orzo Salad be made ahead of time?

Absolutely! In fact, it tastes better when made ahead, as the dressing soaks into the orzo and intensifies the flavors. Just keep the dressing and toppings like cheese or herbs separate until serving to maintain freshness.

What ingredients are typically used in Rainbow Orzo Salad?

The classic Rainbow Orzo Salad includes: Orzo pasta Cherry tomatoes Cucumber Bell peppers (red, yellow, or orange) Red onion Fresh herbs like parsley or basil Feta cheese (optional) A lemon-olive oil vinaigrette It’s customizable with olives, chickpeas, avocado, or different dressings based on your taste or dietary needs.

Rainbow Orzo Salad – Top 5 Colorful & Healthy Variations

Name: Rainbow Orzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup uncooked orzo pasta; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1/4 cup red onion, thinly sliced; 1/4 cup crumbled feta cheese (optional); 1/4 cup chopped fresh parsley or basil; Juice of 1 large lemon; 3 tablespoons extra virgin olive oil; 1 garlic clove, minced; Salt and pepper to taste

Ingredients

Scale

1 cup uncooked orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/4 cup red onion, thinly sliced
1/4 cup crumbled feta cheese (optional)
1/4 cup chopped fresh parsley or basil
Juice of 1 large lemon
3 tablespoons extra virgin olive oil
1 garlic clove, minced

Salt and pepper to taste

Instructions

Bring a medium pot of salted water to a boil. Add orzo and cook until al dente, about 7–9 minutes. Drain and rinse under cold water.
While the orzo cooks, prep the vegetables: halve the tomatoes, dice the cucumber and bell peppers, and thinly slice the red onion.
In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper.
In a large mixing bowl, combine the cooled orzo, chopped vegetables, herbs, and feta (if using).
Pour the dressing over the salad and toss gently until evenly coated.

Chill for 30 minutes before serving, or enjoy immediately.

Notes

Swap feta for vegan cheese, or add chickpeas or grilled chicken for a heartier version. Store undressed leftovers for up to 4 days in the fridge.
prep_time: 15 minutes

Author: Amillia
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boil and Mix
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: ~260
Sugar: ~4g
Sodium: ~280mg
Fat: 13g
Saturated Fat: ~3g
Unsaturated Fat: ~9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: ~3g
Protein: 6g
Cholesterol: ~10mg

Keywords: orzo pasta salad, rainbow salad, lemon vinaigrette pasta salad, vegetarian picnic dish, healthy lunch salad