Every now and then I come across a recipe at a restaurant that I absolutely love, then I spend the next few moments trying to guess what’s in it so I can recreate it at home…for a lot less! Well today, I’m sharing one of those recipes! This Orzo Pasta Salad is inspired by a dish at one of my favorite restaurants, J. Alexander’s, and it’s now going into my pasta salads rotation!🙌 It includes fresh veggies like bell peppers, tomatoes and onion, along with tart & slightly sweet dried cranberries, and the best homemade vinaigrette dressing to bring it all together. This pasta salad recipe will definitely become a new favorite!
Ingredients For Orzo Pasta Salad
The restaurant version of this recipe includes wild rice, but I decided to leave the rice out because for one…wild rice can be expensive, and two…wild rice takes quite a bit of time to cook. But I absolutely love this version instead! So here’s everything you need to make this simple orzo pasta salad recipe:
- Orzo: Orzo is a small shaped pasta that looks similar to rice. It cooks quickly and is popular in soups and salads just like this one. If you don’t have access to orzo pasta, you can certainly substitute it for a different small-shaped pasta instead.
- Vegetables: A combination of veggies like bell peppers, roma tomatoes, red onion and sweet corn, adds lots of color, flavor, and texture. I made sure to dice the vegetables small so they match the proportion size of the rest of the ingredients.
- Dried Cranberries: One of the things I love most about this pasta salad is the addition of the dried cranberries. It adds a tart & slightly sweet flavor and compliments the sweet corn and dressing perfectly!
- Vinaigrette Dressing: To keep things light and fresh, I opted for a homemade vinaigrette dressing made with simple pantry ingredients and sweetened with a bit of honey. It’s so good!!
Variations & Recipe Tips!
- Switch it up! If you’re looking to change up the flavor profile, then try adding some Kalamata olives, crumbled feta cheese, and greek salad dressing, for a Mediterranean-inspired orzo pasta salad!
- Wanna make it more filling? Add some grilled chicken, grilled shrimp, or a can of chickpeas (drained & rinsed).
- Cool down the pasta. Don’t forget to give the cooked pasta and corn a quick rinse under cool water to stop the cooking process and cool off the pasta before adding the veggies, herbs and cheese.
Serving Suggestions
This light and summery orzo pasta salad is perfect for BBQs and cookouts! Add it to your summer menu and enjoy it with some turkey burgers or grilled salmon. It’s also great with leaner proteins like Baked Cod, Pan-Seared Chicken Breasts, or even some Garlic Butter Shrimp on the side.
Orzo Pasta Salad
3 from 2 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! Author: Marsha – Budget Bytes
Servings 8 (1 cup each) Cook 10 minutes minsTotal 25 minutes mins
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.
Notes
*Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1
cupCalories: 265
kcalCarbohydrates: 41
gProtein: 5
gFat: 10
gSodium: 163
mgFiber: 3
g Read our full nutrition disclaimer here.
How to Make Orzo Pasta Salad – Step by Step Photos
Start by making the vinaigrette dressing. In a medium bowl whisk together 1/3 cup olive oil, 3 Tbsp white wine vinegar, 1/2 Tbsp Dijon mustard, 1 minced garlic clove, 1/2 tsp basil, 1/4 tsp salt and 1 Tbsp honey until smooth. Set the vinaigrette aside.
Cook 1 1/2 cups of orzo pasta according to the package directions. Add 1 cup 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 1 red bell pepper, 1 yellow bell pepper, 2 roma tomatoes, finely dice 1/2 red onion, measure out 3/4 cups dried cranberries, and chop 1/4 cup fresh parsley. (Frozen corn is pictured on the cutting board, but is added in the previous step with the boiling pasta).
Transfer the cooked 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.
Toss the salad ingredients together until everything is evenly coated in the dressing. Serve immediately or refrigerate until ready to enjoy!
Enjoy this light, fresh and summery orzo pasta salad at your next BBQ, cookout or family gathering! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
