Begin by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package instructions, usually about 7-10 minutes, until al dente. Once it’s cooked, drain the orzo in a colander and rinse it under cold water to stop the cooking process, allowing it to cool down.

In a spacious mixing bowl, chop your cherry tomatoes, cucumber, red onion, and bell peppers into bite-sized pieces. Stir to combine the chopped vegetables, ensuring an even distribution of colors and textures for a vibrant, fresh look.

Once the orzo has cooled, add it to the bowl with the prepared vegetables. Gently fold the orzo into the mix.

In a separate small bowl, whisk together olive oil, your choice of vinegar, and a pinch of salt and pepper to create a zesty vinaigrette.

Pour the vinaigrette over the orzo and vegetable mixture, making sure to coat everything evenly. Use a large spoon to gently toss the salad.

If you’re using feta cheese, crumble it over the salad now, and add in any fresh herbs you love. Carefully fold these ingredients into the Rainbow Orzo Salad.

Your vibrant Rainbow Orzo Salad is ready to be served! You can enjoy it immediately or refrigerate it for later use.