Ingredients
- Orzo pasta: 1 cup
- Red bell pepper: 1/2 cup, diced
- Yellow bell pepper: 1/2 cup, diced
- Orange bell pepper: 1/2 cup, diced
- Green bell pepper: 1/2 cup, diced
- Red onion: 1/4 cup, finely diced
- Black olives: 1/4 cup, sliced
- Italian dressing: 1/4 cup
Instructions
- Step 1: Cook orzo pasta according to package directions. Drain and rinse with cold water to stop the cooking process.
- Step 2: In a large bowl, combine the cooked orzo, diced red bell pepper, diced yellow bell pepper, diced orange bell pepper, diced green bell pepper, diced red onion, and sliced black olives.
- Step 3: Pour the Italian dressing over the orzo and vegetable mixture.
- Step 4: Gently toss all ingredients together until well coated with the dressing.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Notes
- This salad tastes even better the next day as the orzo absorbs the dressing, so make it ahead of time!
- While this salad is best served cold, you can bring it to room temperature for about 15-20 minutes before serving if preferred.
- For a complete meal, try serving Rainbow Orzo Salad alongside grilled chicken or fish.
- Dice the bell peppers into uniformly small pieces to ensure an even distribution of flavor and color in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American