If you’re looking for a vibrant dish that bursts with freshness and color, this Orzo Pasta Salad is just the ticket. After testing it multiple times, from family gatherings to casual weeknight dinners, I can confidently say it strikes the perfect balance between flavor and nutrition. The crunchy vegetables paired with a zesty vinaigrette will keep you coming back for more. Plus, it’s versatile enough to be a side dish or a main course on its own! If you’re interested in similar fresh dishes, check out my Simple Avocado Toast!
About Orzo Pasta Salad
This Orzo Pasta Salad is a celebration of summer flavors, perfect for BBQs or as a wholesome meal prep option. I discovered its delightful taste during a summer potluck, where it disappeared before the main course! Each batch teaches me something new—from tweaking the dressing ratios to experimenting with seasonal veggies. It’s budget-friendly, colorful, and a true crowd-pleaser for absolutely any occasion.
- Quick prep time makes it ideal for busy weeknights!
- Versatile and budget-friendly, great for using up leftover veggies.
- A family favorite that even kids enjoy, thanks to its vibrant colors and sweet cranberries.
- Orzo, an Italian pasta, can absorb flavors beautifully, making it a star ingredient.
Key Ingredients & Their Roles
- Orzo Pasta: Versatile base; can be substituted with any small pasta like ditalini.
- Fresh Veggies: Adds crunch; feel free to swap in what’s seasonal.
- Dried Cranberries: Offers a touch of sweetness; raisins or chopped dates can be used instead.
- Olive Oil: Forms the dressing’s backbone; avocado oil can also work well.
How to Make Orzo Pasta Salad
- Begin by whisking together the olive oil, white wine vinegar, Dijon mustard, minced garlic, dried basil, salt, and honey in a medium bowl until smooth and inviting.
- Cook the orzo according to package instructions, adding frozen corn during the last three minutes. The pasta should feel al dente when done, providing a satisfying bite!
- Rinse the pasta and corn under cool running water in a colander to stop cooking, keeping them fresh and light in texture.
- In a large bowl, combine the cooled pasta with diced bell peppers, tomatoes, red onion, parsley, and cranberries. Drizzle with the dressing and finish with a pinch of salt, tossing until everything is perfectly coated.
Pro Tips & Troubleshooting
- When mixing your vinaigrette, taste it! You might want to adjust the honey or vinegar ratio based on how sweet or tangy you prefer your salad.
- A common pitfall is overcooking the orzo. Keep an eye on it, as it becomes mushy quickly; aim for that perfect al dente texture!
- For a seasonal twist, add in some roasted vegetables such as zucchini or asparagus; they add depth and richness.
- If you’re planning to double the recipe, simply double all measurements for a fuss-free gathering!
Storage & Make-Ahead Guide
This Orzo Pasta Salad stays fresh in the fridge for up to 5 days. If you want to freeze, aim for up to 3 months. Reheat gently on the stovetop or in the microwave. During testing, I discovered that the flavors meld beautifully over time, making it even more delightful after a day!
What to Serve With Orzo Pasta Salad
This salad pairs really well with grilled chicken or fish. You can also serve it alongside a fresh Cucumber Tomato Salad or artisan bread for a wholesome meal. For a delightful brunch, accompany it with my Simple Avocado Toast.
Frequently Asked Questions
- Can I use different types of pasta? Yes! You can substitute orzo with any small pasta shape you prefer.
- How can I make it vegan? Omit the honey and use maple syrup instead.
- Is it gluten-free? You can use gluten-free pasta to make this dish gluten-free.
- Can I add protein to this salad? Absolutely! Grilled chicken or chickpeas would pair well.
- How long does it keep in the fridge? It stays fresh for up to 5 days in the refrigerator.
Final Thoughts
This Orzo Pasta Salad has become a staple in my home for its freshness and flexibility. My favorite way to enjoy it is chilled on a hot afternoon, savoring all the textures and flavors. I encourage you to try this recipe, share your results, and make it your own!
More Recipes You’ll Love
- Simple Avocado Toast with Egg Recipe – a perfect light and healthy side option
- Healthy Cucumber Pasta Salad – refreshing and similar pasta-based salad
- Watermelon Feta Salad – complements the orzo salad with a fruity zest
Orzo Pasta Salad
Ingredients
Dressing
- 0.33 cup olive oil
- 3 Tbsp white wine vinegar
- 0.5 Tbsp Dijon mustard
- 1 clove garlic minced
- 0.5 tsp dried basil
- 0.25 tsp salt
- 1 Tbsp honey
Salad
- 1.5 cups orzo pasta uncooked
- 1 cup frozen corn
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 roma tomatoes diced
- 0.5 red onion finely diced
- 0.75 cup dried cranberries
- 0.25 cup fresh parsley chopped
- 0.25 tsp salt
Instructions
Dressing
- In a medium bowl, whisk together olive oil, vinegar, mustard, garlic, basil, salt, and honey. Set aside.
Salad
- Cook orzo according to package directions. Add corn for the last 3 minutes. Drain and cool.
- In a large bowl, mix pasta, corn, peppers, tomatoes, onion, cranberries, and parsley.
- Stir dressing and pour over salad. Toss to coat. Serve immediately or refrigerate.