Bruschetta Orzo Pasta Salad

Fresh and flavorful, this bruschetta orzo pasta salad is going to be a summertime favorite! Bonus: No mayo or yogurt so it’s great for warm-weather picnics. Just say no to food poisoning!

INGREDIENTS:

• 1 pound orzo pasta
• 3 cups small-diced fresh tomatoes
• 2 tablespoons finely minced red onion
• 1 clove garlic, minced
• 1/4 cup extra virgin olive oil (see note)
• 2 tablespoons white balsamic vinegar (see note)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup minced fresh basil
• 1 cup freshly grated Parmesan cheese

Bruschetta Orzo Pasta Salad

DIRECTIONS:

1. Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Drain and rinse with cold water.
2. Meanwhile, in a large mixing bowl, combine tomatoes, onion, garlic, olive oil, balsamic vinegar, black pepper, and salt. Stir to combine and cover and set aside for 15 minutes for flavors to meld.
3. Mix together pasta and tomato mixture until all ingredients are combined. Add basil and Parmesan cheese and stir to combine.
4. Serve immediately or store covered in refrigerator for up to 3 days.

Source Blog >>> https://www.rachelcooks.com/2017/07/24/bruschetta-orzo-pasta-salad/

Share this post