Orzo Pasta Salad with Bacon and Parmesan Vinaigrette
Easy Orzo Pasta Salad with Bacon & Parmesan Vinaigrette perfect for barbecues and picnics.
Servings 6
Calories 727kcal
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
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: 727kcal | Carbohydrates: 77g | Protein: 17g | Fat: 38g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 370mg | Potassium: 523mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4040IU | Vitamin C: 17.7mg | Calcium: 110mg | Iron: 2.3mg
