Name: Orzo Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 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)

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!

25 min total 15 min prep 10 min cook 8 265 cal

Instructions

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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.