This vibrant Rainbow Orzo Salad is a feast for the eyes and the palate, bursting with fresh, colorful ingredients. Crisp bell peppers, juicy cherry tomatoes, and tender orzo come together in a harmonious blend of textures. A zesty lemon vinaigrette adds a bright, tangy finish that elevates every bite. Perfect for a quick lunch or a side dish, it’s ready in just 27 minutes, making it ideal for busy days.
Each forkful offers a delightful mix of creamy, crunchy, and refreshing flavors that will leave you craving more. The salad’s versatility shines, pairing beautifully with grilled proteins or standing alone as a satisfying meal. With its effortless prep and bold, wholesome ingredients, this dish is a celebration of simplicity and flavor. It’s the kind of recipe that feels both indulgent and nourishing, all in one bowl.
Fresh & Vibrant Ingredients for Rainbow Orzo Salad
- 1 red pepper, diced
- 1 ripe mango, cubed
- 1 small cucumber, chopped (about 1½ cups)
- ½ small red onion, diced (about 1/3 cup)
- 1 small garlic clove, minced
- 1 (14-ounce) can chickpeas, drained and rinsed
- ½ cup chopped fresh herbs (mint, basil, and/or cilantro)
- ½ cup uncooked orzo
- Extra-virgin olive oil, for drizzling
- 1 packed cup arugula
- ¼ cup toasted pine nuts
For the Dressing:
- 2 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon sherry or white wine vinegar
- ½ teaspoon cumin
- ½ teaspoon sweet paprika
- 2 tablespoons water
- ½ teaspoon sea salt, more to taste
- Freshly ground black pepper
Step-by-Step Instructions for Rainbow Orzo Salad
- Prepare the vegetables: In a large bowl, combine the diced red pepper, cubed mango, chopped cucumber, diced red onion, minced garlic, chickpeas, and chopped herbs. Season with salt and several grinds of fresh black pepper.
- Cook the orzo: Cook the orzo according to the package instructions until al dente (about 8-10 minutes). Drain, gently rinse under cool water, and toss with a drizzle of olive oil. Set aside to cool to room temperature.
- Make the dressing: In a small bowl, whisk together the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt, and pepper. Add water, 1 tablespoon at a time, until the dressing reaches a drizzle-able consistency.
- Assemble the salad: Add the cooled orzo and arugula to the bowl with the vegetable mixture. Pour the dressing over the top and toss gently to coat everything evenly.
- Finish and serve: Taste and adjust seasoning if needed. Sprinkle the toasted pine nuts over the top for a crunchy finish. Serve immediately or refrigerate for up to 2 hours before serving.
Brighten Up Your Meal: Serving Suggestions
This Rainbow Orzo Salad is a vibrant dish that works beautifully as a light lunch, a side for grilled chicken or fish, or even a potluck star. For a heartier meal, add grilled shrimp or tofu. Serve it chilled or at room temperature for maximum freshness and flavor.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. If the arugula wilts, simply add a fresh handful before serving. This salad is best enjoyed cold, so reheating isn’t necessary—just give it a quick toss before diving back in!
Mix It Up: Recipe Variations
Feel free to customize this salad to suit your taste! Swap the mango for diced peaches or apricots, or use quinoa instead of orzo for a gluten-free option. Not a fan of pine nuts? Try toasted almonds or sunflower seeds for a crunchy twist.
Time-Saving Hacks for Busy Cooks
To save time, prep your veggies and dressing the night before. You can also cook the orzo in advance and store it in the fridge—just toss it with a little olive oil to prevent sticking. When you’re ready to eat, simply assemble and enjoy!
Essential Equipment for Perfect Prep
A sharp chef’s knife and a sturdy cutting board are key for chopping all those colorful ingredients. A large mixing bowl ensures you have enough space to toss everything together, and a small whisk or fork makes blending the dressing a breeze.
Rainbow Orzo Salad
Ingredients
Salad Ingredients
- 1 red pepper, diced
- 1 ripe mango, cubed
- 1 small cucumber, chopped (1½ cups)
- ½ small red onion, diced (1/3 cup)
- 1 small garlic clove, minced
- 1 (14-ounce) can chickpeas, drained and rinsed
- ½ chopped fresh herbs (mint, basil, and/or cilantro)
- ½ cup uncooked orzo
- Extra-virgin olive oil, for drizzling
- 1 packed cup arugula
- ¼ cup toasted pine nuts
Dressing Ingredients
- 2 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon sherry or white wine vinegar
- ½ teaspoon cumin
- ½ teaspoon sweet paprika
- 2 tablespoons water
- ½ teaspoon sea salt, more to taste
- freshly ground black pepper
Instructions
- In a large bowl, combine the red pepper, mango, cucumber, red onion, garlic, chickpeas, herbs, salt, and several grinds of fresh black pepper.
- Cook the orzo according to the package directions or until al dente. Drain, gently rinse, toss with a little olive oil oil and set aside to cool to room temp before adding to the salad.
- Make the dressing. In a small bowl, stir together the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt and pepper. Add a few tablespoons of water until it’s a drizzle-able consistency.
- Add the orzo, dressing, and arugula to the salad and toss to coat. Season to taste and top with toasted pine nuts.