Ingredients
- Orzo pasta, 1 pound
- Red bell pepper, 1 medium, diced
- Yellow bell pepper, 1 medium, diced
- Orange bell pepper, 1 medium, diced
- Green bell pepper, 1 medium, diced
- Red onion, 1/4 cup, finely diced
- Black olives, 1/2 cup, halved
- Italian dressing, 1/2 cup
Instructions
- Step 1: Cook the orzo pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process.
- Step 2: While the orzo is cooking, prepare the vegetables. Dice the red, yellow, orange, and green bell peppers into small, even pieces. Finely dice the red onion. Halve the black olives.
- Step 3: In a large bowl, combine the cooked and cooled orzo pasta, diced bell peppers, red onion, and halved black olives.
- Step 4: Pour the Italian dressing over the orzo salad and toss gently to combine all ingredients.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad is best served cold, so no reheating is needed!
- Garnish with fresh parsley or basil for an extra pop of flavor and color.
- For a sweeter flavor, try adding a drizzle of honey to the Italian dressing before tossing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American