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Orzo Pasta Salad with Bacon and Parmesan Vinaigrette
Easy Orzo Pasta Salad with Bacon & Parmesan Vinaigrette perfect for barbecues and picnics.
Course
side, Side Dish
Cuisine
American
Keyword
Orzo Pasta Salad
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
727
kcal
Author
Tammilee Tips
Ingredients
16
ounces
Orzo pasta
1
Cup
frozen corn
thawed
1
Cup
frozen petite peas
thawed
1
Cup
Cherry tomatoes
quartered
1
Cup
Carrots
shredded
¼
Cup
red onion
finely sliced
2
green onions
thinly sliced
6
slices
Bacon
cooked and crumbled
Parmesan Vinagrette
¾
Cup
Olive Oil
½
Cup
white balsamic vinegar
⅓
Cup
Parmesan Cheese
finely grated
1
clove
Garlic
crushed
1
Teaspoon
Dijon Mustard
1
Tablespoon
Honey
1
Teaspoon
Dried Basil
¼
Teaspoon
Salt
½
Teaspoon
Black Pepper
US Customary
-
Metric
Instructions
Cook the Orzo pasta according to the directions, drain, rinse with cold water and drain again.
In a large bowl, add the pasta, all of the vegetables and bacon. Stir to combine.
In a separate bowl, whisk together all of the dressing ingredients except the Parmesan cheese.
When the dressing is smooth and creamy, taste and adjust the seasoning to your liking. Don't add salt yet, because the Parmesan is salty.
Add the Parmesan to the dressing and whisk again until completely blended.
Pour the dressing over the pasta salad and mix well.
Taste and adjust the seasonings again.
Nutrition
Calories:
727
kcal
|
Carbohydrates:
77
g
|
Protein:
17
g
|
Fat:
38
g
|
Saturated Fat:
7
g
|
Cholesterol:
18
mg
|
Sodium:
370
mg
|
Potassium:
523
mg
|
Fiber:
5
g
|
Sugar:
11
g
|
Vitamin A:
4040
IU
|
Vitamin C:
17.7
mg
|
Calcium:
110
mg
|
Iron:
2.3
mg