Kitchen notes · a little help before you start

Orzo Pasta Salad

Name: Orzo Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 1/3 cup olive oil; 3 Tbsp white wine vinegar; 1/2 Tbsp Dijon mustard; 1 clove garlic, minced; 1/2 tsp dried basil; 1/4 tsp + 1/4 tsp salt; 1 Tbsp honey; 1 1/2 cups uncooked orzo pasta; 1 cup frozen corn; 1 each red bell pepper; 1 each yellow bell pepper; 2 each roma tomatoes; 1/2 each red onion; 3/4 cup dried cranberries; 1/4 cup fresh chopped parsley

Small orzo grains catch a tangy honey mustard vinaigrette among sweet corn and crisp peppers in this colorful salad. Dried cranberries add little bursts of sweetness, while parsley keeps the flavor fresh. Each spoonful has a pleasant mix of soft pasta and crunchy vegetables.

Prep: 15 min
Cook: 10 min
Total: 25 min
Original yield: Serves 8
Ingredients: 15 listed

Make it part of your week

Estimating…

LunchSaladsSidesAmericanPrep: 15 minutes or lessTotal: 30 minutes or lessPasta saladPasta

Recipe categories & planning details

Meal type: Lunch · Sides
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Salads · Pasta salad · Pasta

A few quick notes

1. Whisk vinaigrette smooth

Mix the oil, vinegar, mustard and remaining dressing ingredients until smooth before setting the vinaigrette aside.

2. Add corn near the end

Put frozen corn into the boiling pasta water for the final three minutes of the orzo cooking time.

3. Stir dressing again

Give the vinaigrette another stir before pouring it over the pasta so its ingredients are mixed before tossing.

Get to know the ingredients

Orzo

Cook the orzo according to its package, then drain with the corn and briefly rinse with cool water.

Red onion

Finely dice the red onion before adding it to the pasta so the small pieces distribute through the salad.

Cranberries

Add dried cranberries with the chopped vegetables and parsley before tossing the salad in the vinaigrette.

The last little job

Coat the whole salad

Toss until the pasta and vegetables are evenly dressed, then serve immediately or refrigerate until ready.

A little more help as you go

Prep while orzo boils

Dice peppers and tomatoes, finely dice onion and chop parsley while the pasta and corn cook.

Store airtight

Keep leftover orzo salad in an airtight container in the refrigerator for up to three days.

A few questions you might have

Do I cook the corn separately?

Add frozen corn to the orzo pot during the last three minutes, then drain them together.

Should I rinse the pasta?

Rinse the drained orzo and corn briefly with cool water to cool the pasta before assembling the salad.

Can I refrigerate the salad before serving?

Yes. After tossing until evenly coated in dressing, serve immediately or refrigerate until ready to enjoy.

How long do leftovers keep?

Keep leftover orzo salad in an airtight container in the refrigerator for up to three days.

What should I do before pouring the dressing?

Stir the vinaigrette again so it is mixed before pouring it over the pasta, vegetables and cranberries.

Any more cooking tips?

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

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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