Orzo Pasta Salad

By srumbel

Author: Chelsea from Chelsea's Messy Apron
This orzo pasta salad is filled with fresh veggies and has a fresh lemon taste. Perfect for your next potluck!

Ingredients

• 3/4 cup uncooked orzo
• 1/4 teaspoon grated lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon minced garlic
• 1 teaspoon honey
• 1/2 cup corn
• 1/2 cup red bell pepper, chopped
• 1 small zucchini, chopped
• 3 tablespoons olive oil
• Salt and pepper
• 1/2 cup cubed mozzarella
• 1/3 cup ribboned basil

Preparation

Step 1

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!

Serves: 4-6 as a side