The perfect lunch which you can cook within 20 minutes and store in the fridge!
Salad Dressing
- 1/4 Cup extra virgin olive oil
- 2 tbsp Balsamic Vinegar
- ½ Fresh Squeezed Lemon
- 1 tsp Honey
- 1 Garlic clove
- 1/2 tsp Fresh Herbs (basil or parsley)
- Salt and pepper to taste
Orzo Pasta
- 400 g Orzo pasta
- 1 Cup Cherry tomatoes (halved)
- 1 Red Bell Pepper (cubed)
- ½ Chopped red or white onion optional
- ¼ Diced raw carrot
Fresh Orzo Pasta Salad {with video}
The perfect lunch which you can cook within 20 minutes and store in the fridge!
Ingredients
Salad Dressing
- 1/4 Cup extra virgin olive oil
- 2 tbsp Balsamic Vinegar
- ½ Fresh Squeezed Lemon
- 1 tsp Honey
- 1 Garlic clove
- 1/2 tsp Fresh Herbs (basil or parsley)
- salt and pepper
Pasta
- 400 g Orzo pasta
- 1 Cup Cherry tomatoes (halved)
- 1 Red Bell Pepper (cubed)
- ½ Chopped red or white onion optional
- ¼ Diced raw carrot
Instructions
- Bring a saucepan of salted water to a boil. Cook the pasta until al dente and drain
- While the pasta is cooking, make the dressing by whisking all the dressing ingredients together in a small bowl until combined (or shake together in a jar). Set aside.
- Prepare and dice the onion, tomatoes, pepper and fresh herbs in a large bowl. Season with salt and pepper and set aside.
- Once the pasta has drained, keep it in the colander and run a cold tap, whilst you mix to evenly cool the temperature. Drain all water again once cooled, and set aside.
- In your large bowl, mix all of your ingredients until fully incorporated, including the dressing. Serve immediately, or place in an airtight container in the fridge.