Description
Summer Orzo Pasta Salad is a refreshing and vibrant dish combining tender orzo pasta, crisp seasonal vegetables, and smoky plant-based bacon, all tossed in a zesty apple cider vinegar dressing. Perfect for warm weather, this colorful salad offers a balanced blend of textures and flavors that make it an ideal light yet satisfying meal for picnics, potlucks, or lunches.
Ingredients
Scale
Base
- 1 1/2 cups orzo pasta (gluten-free if needed)
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, minced
Protein
- 6 slices smoked plant-based bacon, cooked and chopped
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 1/4 cup olive oil (natural)
- 1 teaspoon Dijon mustard (natural)
- 1 clove garlic, minced (fresh)
- Salt, to taste (natural)
- Black pepper, to taste (natural)
Instructions
- Cook the Orzo Pasta: Boil salted water in a large pot. Add the orzo pasta and cook according to package instructions until al dente, about 8 to 10 minutes. Drain and rinse under cold water to halt cooking and cool the pasta quickly, ensuring it remains tender but not mushy.
- Prepare the Vegetables and Plant-Based Bacon: While the orzo cooks, chop cherry tomatoes, cucumber, red bell pepper, and red onion into bite-sized pieces. Cook smoked plant-based bacon in a skillet over medium heat until crisp, then cool and chop into small pieces for a smoky crunch.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), olive oil (natural), Dijon mustard (natural), minced garlic, salt, and black pepper. This dressing is light and zesty, perfectly enhancing the salad’s flavors without overpowering them.
- Combine All Ingredients: In a large salad bowl, mix the cooled orzo, chopped vegetables, plant-based bacon, and minced fresh parsley. Pour the dressing over and toss thoroughly to evenly coat all ingredients. Let the salad rest for 10 to 15 minutes to allow flavors to meld before serving.
Notes
- Cook pasta al dente to prevent mushiness.
- Rinse pasta under cold water to cool quickly and retain texture.
- Use fresh, crisp vegetables for optimal texture and brightness.
- Ensure the smoked plant-based bacon is crispy but not burnt for best flavor.
- Let the salad rest to allow dressing to infuse all ingredients.
- Adjust salt and pepper seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: orzo salad, summer salad, pasta salad, plant-based bacon, gluten-free pasta salad, light lunch, picnic dish
