This summertime Orzo Pasta Salad is easy to make, feeds a crowd, and has delicious ingredients.
Ingredient
– 16 ounces Orzo pasta– 1 pint grape tomatoes cut in half lengthwise– 1 1/2 cups small diced English cucumber– 1 1/2 cups fresh corn kernels cut off the cob– 4 ounces crumbled feta cheese– 1/2 cup finely diced red onion– 1 tablespoon fresh chopped parsleyFor the dressing:– 1/3 cup olive oil– 3 tablespoons lemon juice fresh squeezed– 2 tablespoons honey– 1 tablespoon dijon mustard– 2 cloves garlic minced– 1 teaspoon kosher salt– 1/2 teaspoon black pepper
Introduction
You will find the instructions for cooking the orzo on the back of the box, and you are free to follow them. To begin,
Step 1
the water should be drained, and then cold water should be poured over it in a continuous manner until the water is no longer hot.
Step 2
While you are preparing the remaining salad, you should wait until it has completely drained before proceeding with the preparation of the first salad.
Step 3
The olive oil, lemon juice, honey, mustard, garlic, salt, and pepper should be placed in the bottom of a large bowl that contains all of the ingredients.
Step 4
This is to ensure that the ingredients are evenly distributed throughout the bowl. Stir the mixture with a whisk until all of the components are incorporated.
Step 5
After the orzo has been drained, the bowl should be stuffed with the following ingredients: tomatoes, cucumbers, corn, feta cheese, onion, and parsley.
Step 6
It is necessary to incorporate each of these components. It is imperative that you toss the salad in order to guarantee that the dressing is thoroughly mixed into the dressing.
Step 7
Make sure that the dish is covered with plastic wrap and that it is stored in the refrigerator until you are ready to serve it by placing it there.