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Orzo Pasta Salad

Orzo Pasta Salad

Abby Marlow
This light & fresh Orzo Pasta Salad is full of colorful veggies and a delicious homemade dressing. Perfect for BBQs or meal prep for the week!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch
Cuisine American
Servings 8 servings
Calories 310 kcal

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.

Notes

Feel free to customize with your favorite seasonal produce!
Keyword fresh, orzo, pasta, salad, vegetables