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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!
👥 8 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Marsha McDougal📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●colander
📝 Preparation Steps
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.
white wine vinegar ($0.39)3 Tbspgarlic, minced ($0.08)1 clovehoney ($0.18)1 Tbsp
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.
frozen corn ($0.41)1 cup
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.
red onion ($0.40)1/2
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.
tsp salt ($0.02)1/4
Nutrition Facts
calories
265 kcal
fat Content
10 g
serving Size
1 cup
fiber Content
3 g
sodium Content
163 mg
protein Content
5 g
carbohydrate Content
41 g
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