Tri Colore Orzo

Brighten up your mealtime with this vibrant and flavorful Tri Colore Orzo, a colorful medley of tender orzo pasta, crisp bell peppers, and nutrient-packed baby spinach. This Mediterranean-inspired dish is elevated with a zesty lemon-garlic vinaigrette and a sprinkling of Parmesan cheese, balancing freshness and savory richness in every bite. Perfect as a light main course or a stunning side dish, this recipe captures the beauty of simple, wholesome ingredients. Ready in just 30 minutes, it’s a versatile option that can be served warm or at room temperature, making it a fantastic choice for weeknight dinners or potluck gatherings. Packed with flavor, color, and texture, this Tri Colore Orzo will surely become a crowd-pleasing favorite!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup orzo pasta
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 2 cups baby spinach
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic
• 0.25 cup Parmesan cheese
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 6 cups water

Directions

Step 1

Bring 6 cups of water to a boil in a medium-sized pot. Add a pinch of salt and stir in the orzo pasta. Cook according to the package instructions (usually about 8–10 minutes) until al dente. Drain and set aside.

Step 2

While the orzo is cooking, prepare the vegetables. Dice the red, yellow, and green bell peppers into small, even pieces. Finely mince the garlic.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 4

Add the diced bell peppers to the skillet and cook for 5–7 minutes, stirring occasionally, until they are slightly softened but still vibrant in color.

Step 5

Add the spinach to the skillet and cook for 2–3 minutes until wilted. Remove the skillet from the heat.

Step 6

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, salt, and black pepper to make the vinaigrette.

Step 7

In a large mixing bowl, combine the cooked orzo, sautéed vegetables, and Parmesan cheese. Drizzle the vinaigrette over the mixture and toss until everything is evenly coated.

Step 8

Serve warm or at room temperature. Optionally, garnish with additional Parmesan cheese or freshly cracked black pepper before serving.

Nutrition Facts

Serving size	2275.6 grams (2275.6g)

Amount per serving	% Daily Value*
Calories	1345

Total Fat 53.90g	69%
Saturated Fat 11.30g	57%
Polyunsaturated Fat 4.10g
Cholesterol 22mg	7%
Sodium 1445mg	63%
Total Carbohydrate 184.10g	67%
Dietary Fiber 19.70g	70%
Total Sugars 12.80g
Protein 39.60g	79%

Vitamin D 0IU	0%
Calcium 453mg	35%
Iron 11mg	62%
Potassium 1016mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 11.5%

Carbs: 53.4%