Description
Refresh your warm days with a zesty Summer Orzo Pasta Salad packed with fresh veggies, plant-based smoked bacon, and a light natural gelling agent dressing. This vibrant dish balances creamy textures and crisp ingredients, making it perfect for sunny afternoons or casual gatherings. Easy to prepare and bursting with flavors, it fuels you with wholesome goodness while keeping things refreshingly light.
Ingredients
Scale
Salad Ingredients
- 1 1/2 cups orzo pasta
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 cup red bell pepper, chopped
- 4 slices plant-based smoked bacon, cooked and chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Dressing Ingredients
- 3 tablespoons olive oil (natural)
- 2 tablespoons apple cider vinegar (natural)
- 1/2 teaspoon natural gelling agent
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Cook the Orzo Pasta: Bring a large pot of salted water to a boil. Add the orzo pasta and cook until just tender, about 8 to 10 minutes. Drain and rinse immediately under cold water to stop cooking and cool completely for the salad.
- Prepare the Veggies: While the pasta cooks, chop the cucumber, cherry tomatoes, red bell pepper, and red onion into bite-sized pieces, keeping sizes consistent for balanced texture.
- Cook the Plant-Based Smoked Bacon: In a hot skillet, cook the plant-based smoked bacon until crisp and golden. Drain excess oil on paper towels and chop into small pieces.
- Make the Dressing: In a small bowl, whisk together olive oil (natural), apple cider vinegar (natural), salt, pepper, garlic powder, and natural gelling agent until fully combined and smooth.
- Combine Everything: In a large bowl, toss the cooled orzo, chopped veggies, plant-based smoked bacon pieces, and fresh parsley. Pour the dressing over and gently mix until evenly coated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Give it a light toss before plating and serving.
Notes
- Do not overcook the orzo; it should be al dente to maintain a nice bite and avoid mushiness.
- Use fresh vegetables and herbs to make the salad shine with vibrant flavors.
- Chilling the salad enhances the harmony of flavors.
- Adjust acidity by tasting the dressing before mixing; add more apple cider vinegar (natural) if desired.
- Add crunchy nuts or fresh herbs just before serving to maintain crisp texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: orzo pasta salad, summer salad, light pasta salad, plant-based bacon salad, fresh vegetable salad, easy pasta salad, gluten free pasta salad
