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
Boil the pasta according to the package and drain. Set aside to let it cool.
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.
Either serve or let the mixture marinate in the fridge.
- The Bored Baker 👩🏽🍳