Simple Summer Pasta Salad

5 from 1 vote

Need a quick and fresh side dish recipe? This Simple Summer Pasta Salad is the answer. Loaded with seasonal veggies, fresh herbs and a light healthy dressing, this pasta salad is a must try. What’s great, is this entire dish only takes 30 minutes to makes too.

Prep Time20

Cook Time10

Total Time30

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 231kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 pasta pot
1 colander
1 mixing bowl

Ingredients

6-8 ounces orzo pasta al dente, roughly 2-2.5 cups cooked
1 cup cherry tomatoes halved
¾ cup cucumber diced small
¾ cup corn kernels grilled or canned will work fine
¾ cup red bell pepper diced small
¼ cup shallots finely diced
2-3 tablespoons jalapeno finely diced
2-3 tablespoons Italian parsley chopped small

Dressing

¼ cup extra virgin olive oil
2 tablespoons lemon juice fresh squeezed
1 tablespoon honey
pinch kosher salt to taste
few turns cracked black pepper to taste
pinch red pepper flakes to taste, optional

Instructions

Make the Dressing

Combine extra virgin olive oil, fresh squeezed lemon juice, honey, kosher salt, and cracked black pepper. Option to add some red pepper flakes for spice. Whisk well and set aside.

Prepare the Pasta

Boil a pot of water and cook the orzo according to the package. Drain off the water and set the orzo aside to cool. Drizzle it with extra virgin olive oil to prevent sticking.

Prep the Ingredients

Prep all of the ingredients needed.

Prepare the Pasta Salad

In a large bowl, combine the cooked (and cooled) pasta, halved tomatoes, diced red bell peppers, diced cucumbers, corn kernels, finely diced shallots, finely diced jalapeno, and chopped fresh parsley. Top with as much or little dressing as desired. Enjoy!

Notes

Store this pasta salad in an airtight container in the refrigerator for 4-5 days. Store extra dressing covered in an airtight container for up 5 days in the refrigerator.

Nutrition