Summer Orzo Salad
Summer Orzo Salad is a vibrant and refreshing dish that showcases the best of seasonal produce. This delightful salad combines al dente orzo pasta with crisp asparagus, sweet cherry tomatoes, and pan-seared corn, all tossed in a zesty lemon herb vinaigrette. Perfect for picnics, barbecues, or as a light side to grilled meats, this recipe is not only colorful but also bursting with flavor. In just 30 minutes, you can whip up this nutritious summer staple thats both easy to prepare and packed with fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling/Searing
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups uncooked orzo
- 1 pound asparagus, trimmed and cut
- 2 ears of corn, shucked
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- Juice from 1 large lemon
- 1 garlic clove, minced
- 1 small shallot, minced
- 1 tablespoon parsley, minced
- 1 tablespoon basil, minced
Instructions
- Whisk together olive oil, lemon juice, garlic, shallot, basil, and parsley for the vinaigrette; refrigerate.
- Cook orzo in salted water; add asparagus and corn to the pot for the last 8 minutes. Drain.
- Sear corn in a hot skillet until charred; cut kernels off the cob.
- In a bowl, combine orzo mixture with corn kernels, tomatoes, and vinaigrette; toss gently.
- Serve warm or chilled.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://recipeelite.com/summer-orzo-salad/