Description

Summer Orzo Salad is a vibrant and refreshing dish that highlights the best of seasonal produce. This easy-to-make salad combines tender orzo pasta with colorful asparagus, sweet corn, and succulent cherry tomatoes, all drizzled with a zesty lemon herb vinaigrette. Perfect for picnics, barbecues, or as a delightful side for dinner, this salad not only bursts with flavor but also offers a healthy balance of whole grains and vegetables.

Ingredients

Scale

1 ½ 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
Juice from 1 large lemon
Fresh herbs: parsley and basil
Salt and pepper to taste

Instructions

To make the vinaigrette, whisk together olive oil, lemon juice, minced shallot, garlic, parsley, and basil in a small bowl. Chill in the refrigerator while preparing the salad.
In a large skillet, combine uncooked orzo with water and salt. Bring to a boil; add asparagus and whole corn cobs. Simmer for about 8 minutes until the orzo is al dente. Drain excess water.
Sear the corn in a hot skillet brushed with olive oil for about 2 minutes on each side until grill marks appear. Let cool before cutting off kernels.
In a large bowl, mix cooked orzo, asparagus pieces, corn kernels, halved tomatoes, and vinaigrette. Stir gently to coat evenly.
Serve warm or chill before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Boiling, Searing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (150g)
Calories: 210
Sugar: 3g
Sodium: 230mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg

Keywords: Feel free to customize by adding other vegetables like bell peppers or proteins such as grilled chicken. For added flavor, sprinkle crumbled feta cheese over the top before serving.