Orzo Pasta Salad
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Are you looking for a tasty and easy dish to bring to your next potluck? Orzo pasta salad is the perfect choice! This yummy salad takes just 25 minutes to make and serves 8 people. You can whip up this colorful and flavorful dish in no time, making it ideal for busy weeknights or last-minute gatherings.
The salad combines tender orzo pasta with crisp veggies like bell peppers, tomatoes, and onions. Dried cranberries add a touch of sweetness, while a tangy vinaigrette ties all the flavors together. With its mix of textures and tastes, this salad is sure to be a hit with family and friends.
Exact Ingredients List
This orzo pasta salad recipe has two main components: a tangy vinaigrette dressing and a colorful pasta salad mix. You’ll need a variety of fresh vegetables, dried cranberries, and herbs to create this flavorful dish. Let’s break down the ingredients for each part.
Vinaigrette Dressing
For the dressing, you’ll need:
- 1/3 cup olive oil
- 3 tablespoons white wine vinegar
- 1/2 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1 tablespoon honey
Mix these ingredients in a bowl until smooth. The olive oil forms the base, while the vinegar and mustard add tang. Garlic and basil provide flavor, and honey balances the acidity.
Pasta Salad
For the pasta salad, gather these ingredients:
- 1 1/2 cups uncooked orzo pasta
- 1 cup frozen corn
- 1 red bell pepper
- 1 yellow bell pepper
- 2 roma tomatoes
- 1/2 red onion
- 3/4 cup dried cranberries
- 1/4 cup fresh chopped parsley
- 1/4 teaspoon salt
Cook the orzo and corn together. Dice the peppers, tomatoes, and onion. Add the veggies, cranberries, and parsley to the cooled pasta. Toss with the dressing and extra salt for a tasty meal.
Instructions
Start by making the dressing. In a bowl, mix olive oil, white wine vinegar, Dijon mustard, minced garlic, dried basil, salt, and honey. Whisk until smooth and set aside.
Cook the orzo pasta as directed on the package. Add frozen corn to the boiling water in the last 3 minutes. Drain and rinse with cool water.
While the pasta cooks, prep your veggies. Dice the bell peppers and tomatoes. Finely chop the red onion. Measure out the cranberries and chop the parsley.
Put the cooled pasta and corn in a big bowl. Add your chopped veggies, parsley, and cranberries.
Give the dressing a quick stir. Pour it over your pasta mix. Add 1/4 teaspoon of salt. Toss everything together until it’s well coated.
Your orzo pasta salad is ready to eat! You can serve it right away or chill it in the fridge for later.
Possible Substitutes List
Can’t find orzo for your pasta salad? No worries! You have plenty of tasty options to try instead. Here’s a handy list of substitutes you can use:
- Acini di pepe
- Israeli couscous
- Arborio rice
- Fregola
- Ditalini
- Orecchiette
- Small elbow macaroni
These small pasta shapes work great in place of orzo. Just swap them in using the same amount the recipe calls for.
For a grain-free option, try:
- Quinoa
- Riced cauliflower
- Chopped zucchini
Remember to adjust cooking times as needed. Quinoa cooks faster than orzo, while riced cauliflower needs less time.
Want to keep the texture but change up the flavor? Try these fun alternatives:
- Whole wheat orzo
- Tri-color orzo
- Spinach orzo
These options add a fun twist to your pasta salad while keeping that classic orzo shape you love.
How To Make It Diabetes-Friendly
To make this orzo pasta salad more diabetes-friendly, you can make a few simple changes. Start by using whole wheat orzo instead of regular pasta. This swap adds more fiber, which helps slow down sugar absorption.
Cut the amount of dried cranberries in half to reduce the sugar content. Replace them with chopped cucumber for extra crunch and nutrients. You can also add more non-starchy veggies like zucchini or cherry tomatoes.
For the dressing, swap out the honey for a sugar-free sweetener. Try stevia or monk fruit extract. Use less olive oil to lower the calorie count. Add more vinegar or lemon juice for extra flavor without the calories.
Consider these portion size tips:
- Measure out 1/2 cup servings instead of 1 cup
- Fill half your plate with extra veggies
- Pair with a lean protein like grilled chicken or fish
These tweaks will help keep your blood sugar more stable while still letting you enjoy this tasty salad. Remember to check with your doctor or dietitian about how this recipe fits into your meal plan.
Tips, Tricks & Storing
For the best flavor, make your orzo pasta salad a few hours before serving. This gives the ingredients time to mingle and soak up the dressing.
To prevent your orzo from clumping, rinse it with cold water after cooking. This stops the cooking process and removes excess starch.
Get creative with your mix-ins! Try adding cucumbers, olives, or feta cheese for extra flavor and texture.
For a protein boost, toss in some grilled chicken or shrimp. This turns your side dish into a hearty main course.
Store your pasta salad in an airtight container in the fridge. It will stay fresh for 3-4 days.
Before serving leftover salad, give it a quick stir and taste. You may need to add a splash of olive oil or vinegar to refresh the flavors.
If you’re making this salad ahead, keep the dressing separate until ready to serve. This keeps the veggies crisp and prevents the pasta from soaking up all the dressing.