Orzo Pasta Salad

4.72 from 7 votes

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 Time15

Cook Time10

Total Time25

Course: Lunch, Salad, Side Dish

Cuisine: American

Total Cost: $9.99 recipe / $1.24 serving

Servings: (1 cup each)

Calories: 265kcal

Author: Marsha McDougal

Ingredients

Vinaigrette Dressing

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

Pasta Salad

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

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.
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.
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.
Transfer the pasta and corn to a large bowl. Add the chopped vegetables, chopped parsley and dried cranberries.
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.

See how we calculate recipe costs here.

Notes

*Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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