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Week 15: Orzo Pasta Salad

Last week I got COVID-19, so I wasn’t able to bake, but thankfully I recovered fast and could post for this week!


The whole time I was sick, I was craving a good pasta salad. As soon as I was free, I ran to the kitchen to make it.

A lot of toppings are optional and can be replaced with other veggies, but this is what I like in my pasta salad.

This recipe is so good, and the more it marinates in the fridge, the more pronounced the flavors are. It is perfect for leftovers!

 

RECIPES


INGREDIENTS

Pasta + Toppings:

  • 1 cup uncooked orzo

  • 1/4 cup red bell pepper, diced

  • 1/4 cup cucumbers, diced

  • 1/4 cup corn, boiled

  • 1/4 cup tomatoes, chopped

  • 1/4 cup red onions, diced

  • 1/2 cup fresh mozzarella pearls

Dressing:

  • 1/4 cup olive oil

  • 1 1/2 tablespoons lemon juice

  • 1/2 teaspoon dijon mustard

  • 1/2 teaspoon oregano

  • Salt and pepper, to taste

STEPS:

  1. Boil the pasta according to the package and drain. Set aside to let it cool.

  2. In a large bowl, mix the olive oil, mustard, lemon juice, oregano and salt/pepper together. Add in all the vegetables, along with the cooled pasta.

  3. Either serve or let the mixture marinate in the fridge.

Enjoy!


- The Bored Baker 👩🏽‍🍳

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