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Summer Orzo Salad

Summer Orzo Salad
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Refresh your summer dining experience with this vibrant Summer Orzo Salad. Bursting with the fresh flavors of tender asparagus, sweet cherry tomatoes, and delicious corn, this dish is beautifully complemented by a zesty lemon herb vinaigrette. Perfect as a side for barbecues or as a light main course on warm days, this salad not only looks appealing but is also packed with nutrients. Quick to prepare and easy to customize with your favorite veggies or proteins, it’s designed to impress at any gathering. Enjoy the delightful combination of textures and tastes in every bite!

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
  • Juice from 1 large lemon
  • 1 garlic clove (minced)
  • 1 small shallot (minced)
  • 1 tablespoon parsley (minced)
  • 1 tablespoon basil (minced)
  • Salt to taste

Instructions

  1. In a small bowl, whisk together olive oil, lemon juice, minced garlic, shallot, basil, and parsley. Cover and refrigerate.
  2. In a large skillet, combine uncooked orzo, water, and salt. Bring to a boil. Add asparagus and whole corn cobs; cover and simmer for about 8 minutes.
  3. Meanwhile, heat a separate skillet over high heat. Brush corn with olive oil, season with salt and pepper, then sear for about 2 minutes on each side until marked.
  4. Allow corn to cool slightly before cutting off kernels.
  5. In a bowl or skillet, mix cooked orzo, asparagus pieces, corn kernels, halved tomatoes, and chilled vinaigrette until well combined.

Nutrition

Find it online: https://recipesbyceleste.com/summer-orzo-salad/

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