Summer Orzo Salad
Summer Orzo Salad is a vibrant, refreshing dish that perfectly captures the essence of summer. This delightful salad features tender orzo tossed with crisp asparagus, sweet corn, and juicy cherry tomatoes, all coated in a zesty lemon herb vinaigrette. Ideal for picnics, barbecues, or as a light side dish, this salad is not only quick to prepare but also versatile enough to complement any meal. With its colorful presentation and fresh ingredients, Summer Orzo Salad is sure to be a hit at your next gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people
- Category: Salad
- Method: Boiling/Searing
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups uncooked orzo
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 ears of corn, shucked and cleaned
- 1 pint grape or cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil (plus more for searing)
- Juice from 1 large lemon
- 1 garlic clove, minced
- 1 small shallot, minced
- Fresh parsley and basil
Instructions
- Prepare the vinaigrette by whisking together olive oil, lemon juice, shallot, garlic, parsley, and basil in a small bowl. Refrigerate.
- In a large skillet, boil water with salt and cook orzo according to package instructions. Add asparagus and corn during the last few minutes of cooking. Drain well.
- Sear corn in a hot skillet for about 2 minutes on each side until charred. Let cool before cutting off the kernels.
- In a large bowl, combine orzo mixture, corn kernels, halved tomatoes, and vinaigrette. Toss well to coat.
- Serve warm or chilled; store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://usnull.com/summer-orzo-salad/