Orzo pasta salad is a refreshing dish perfect for summer with vibrant vegetables, fresh herbs, and a tangy vinaigrette. It is a flavorful dish that is perfect for picnics, barbecues, or a quick and healthy lunch.
Yield
8 Servings
Preparation time
30 minutes
Cooking time
10 minutes
Total time
40 minutes
Ingredients
1/3 C olive oil
3 Tbsp white wine vinegar
1/2 Tbsp Dijon mustard
1 clv garlic
1/2 tsp dried basil
1/4 tsp salt
1 Tbsp honey
1 1/2 C orzo pasta
1 C frozen corn
1 red bell pepper
1 yellow bell pepper
2 Roma tomato
1/2 red onion
3/4 C dried cranberries
1/4 C Fresh parsley, chopped
1/4 tsp salt
Instructions
- For the vinaigrette dressing, whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic, basil, salt, and honey in a medium bowl until smooth. Set aside.
- Cook the orzo according to the package instructions. Add the frozen corn to the boiling water in the last 3 minutes of cooking. Drain in a colander and rinse briefly with cool water.
- Prepare the vegetables by dicing the bell peppers and tomatoes. Finely dice the red onion, measure out the dried cranberries, and chop the parsley.
- Add the pasta and corn to a large bowl and add the chopped vegetables, parsley, and cranberries.
- Stir the vinaigrette again and pour the dressing over the pasta salad along with 1/4 teaspoon of salt. Toss all ingredients together so that everything is evenly coated. Serve immediately or refrigerate until ready to eat.
Notes
Per serving: Calories 239 kcal, Carbohydrates 35.9g, Protein 8g, Sat. Fat 1.5g, Sodium 173.9mg, Added Sugars 0g
File
Source
This recipe is adapted from https://www.budgetbytes.com/orzo-pasta-salad
Image courtesy of Marcie at Flavor the Moments.