Rainbow Pasta Salad

This Rainbow Pasta Salad is as beautiful to look at as it is delicious to eat! Packed with colorful vegetables and tossed in a light, tangy lemon-honey vinaigrette, it’s a perfect side dish for picnics, potlucks, or a refreshing lunch.

Ingredients:

For the dressing:

For the salad:

Instructions:

1. Prepare the Dressing: In a large bowl, whisk together all the ingredients for the dressing: the extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, finely chopped parsley, and minced garlic. Season to taste with kosher salt and freshly ground black pepper. Set the dressing aside.
2. Cook and Cool Pasta: In a large pot of salted boiling water, cook the orzo or other small pasta according to package directions until al dente. Drain the pasta, then rinse it thoroughly with cold water to stop the cooking process and cool it down.
3. Combine and Toss: Add the cooled pasta to the bowl with the prepared dressing. Also add the finely chopped red bell pepper, finely chopped orange bell pepper, finely chopped English cucumber, finely chopped small red onion, corn kernels, and chopped fresh basil. Toss gently until all the ingredients are evenly coated with the dressing.
4. Season and Serve: Taste the salad and adjust the seasoning with more salt and pepper if needed. Serve immediately for fresh flavors or chill until ready to serve for a more integrated taste.