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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!




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


  • 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


  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.


- The Bored Baker 👩🏽‍🍳


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