Orzo Pasta Salad
This light & fresh Orzo Pasta Salad is full of colorful veggies and a delicious homemade dressing. Perfect for BBQs or meal prep it for the week!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/3 cup olive oil ($0.96)
- 3 Tbsp white wine vinegar ($0.39)
- 1/2 Tbsp Dijon mustard ($0.04)
- 1 clove garlic, minced ($0.08)
- 1/2 tsp dried basil ($0.05)
- 1/4 tsp salt ($0.02)
- 1 Tbsp honey ($0.18)
- 1 1/2 cups uncooked orzo pasta ($1.49)
- 1 cup frozen corn ($0.41)
- 1 red bell pepper ($1.59)
- 1 yellow bell pepper ($1.59)
- 2 roma tomatoes ($0.78)
- 1/2 red onion ($0.40)
- 3/4 cup dried cranberries ($1.70)
- 1/4 cup fresh chopped parsley ($0.29)
- 1/4 tsp salt ($0.02)
Instructions
- 1
Start by making the vinaigrette dressing. In a medium bowl whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic, basil, salt and honey until smooth. Set the vinaigrette aside.
- 2
Cook the orzo pasta according to the package directions. Add the frozen corn to the boiling water during the last 3 minutes of the pasta cook time. Drain the pasta and corn in a colander and rinse briefly with cool water to cool off the pasta.
- 3
While the pasta is cooking, prepare the veggies. Dice the bell peppers and tomatoes, finely dice the red onion, measure out the dried cranberries, and chop the parsley.
- 4
Transfer the pasta and corn to a large bowl. Add the chopped vegetables, chopped parsley and dried cranberries.
- 5
Give the vinaigrette dressing another stir. Pour the dressing over the pasta salad and season with 1/4 tsp salt. Toss the salad ingredients together until everything is evenly coated in the dressing. Serve immediately or refrigerate until ready to enjoy.