Rainbow Pasta Salad

[justbec]

FOR THE DRESSING:

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon honey

2 teaspoons dijon mustard

1 tablespoon parsley, finely chopped

1 clove garlic, minced

Kosher salt and freshly ground black pepper, to taste



FOR THE SALAD:

1 1/2 cups uncooked orzo or other small pasta

1 red bell pepper, finely chopped

1 orange bell pepper, finely chopped

1 English cucumber, finely chopped

1 small red onion, finely chopped

1 cup corn kernels

1/3 cup fresh basil, chopped



PREPARATION

In a large bowl, whisk together the ingredients for the dressing: the olive oil, lemon juice, honey, dijon mustard, parsley, and garlic. Season to taste with salt and pepper. Set aside.

In a large pot of salted boiling water, cook the orzo or pasta according to package directions. Drain and rinse with cold water to stop the cooking.

Add pasta to bowl with dressing, along with the bell peppers, cucumber, red onion, corn, and basil. Toss until everything is coated, then adjust seasoning to taste.

Serve immediately or chill until ready to serve. Enjoy!