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This orzo pasta salad is filled with fresh veggies and has a fresh lemon taste. Perfect for your next potluck!
This pasta salad is perfect for hot summer days because it won't go bad if it sits out for a little. It is best chilled, but it won't get bad quickly either!
This salad is packed with veggies and has a fresh taste from the lemon. You can easily switch up the veggies to what you like best. Pretty much anything goes in this one!
INGREDIENTS
INSTRUCTIONS
This pasta salad is perfect for hot summer days because it won't go bad if it sits out for a little. It is best chilled, but it won't get bad quickly either!
This salad is packed with veggies and has a fresh taste from the lemon. You can easily switch up the veggies to what you like best. Pretty much anything goes in this one!
INGREDIENTS
- ¾ cup uncooked orzo
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon grated lemon zest
- 1 teaspoon honey
- ½ cup corn
- ½ teaspoon salt
- ½ teaspoon minced garlic
- 1 small zucchini, chopped
- ½ cup red bell pepper, chopped
- 3 tablespoons olive oil
- Salt and pepper
- ⅓ cup ribboned basil
- ½ cup cubed mozzarella
INSTRUCTIONS
- Preheat the oven to 400 degrees F.
- Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl.
- While orzo cooks, combine lemon zest, lemon juice, olive oil, oil, salt, garlic, and honey. Whisk until well combined.
- Toss the corn, chopped red pepper, & chopped zucchini with olive oil and salt and pepper on a tray.
- Cook for 20-25 minutes, flipping every 7-8 minutes in the preheated oven. (Cook until crisp tender)
- Remove and allow to cool.
- Toss completely cooled vegetables, completely cooled pasta, cubed mozzarella, and ribboned basil with the dressing and chill in the fridge until ready to enjoy.
- Add salt and pepper to taste!
- Enjoy!
