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Summer Orzo Salad

Summer Orzo Salad

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Summer Orzo Salad is a vibrant and refreshing dish that captures the essence of warm weather gatherings. Bursting with seasonal vegetables like asparagus, sweet corn, and juicy cherry tomatoes, this salad is tossed with tender orzo and a zesty lemon herb vinaigrette for an explosion of flavor in every bite. Perfect for picnics, barbecues, or casual family dinners, it’s a versatile side dish that can complement grilled meats or stand alone as a light vegetarian main course. Whip up this delightful salad in just 28 minutes, making it an ideal choice for busy summer days.

Ingredients

Scale
  • 1 garlic clove (minced)
  • 1 small shallot (minced)
  • 1 tablespoon parsley (minced)
  • 1 tablespoon basil (minced)
  • 2 tablespoons extra virgin olive oil
  • Juice from 1 large lemon
  • 1 ½ cups uncooked orzo
  • Salt to taste
  • 1 pound asparagus (trimmed and cut into 1-inch pieces)
  • 2 ears of corn (shucked and cleaned)
  • 1 pint grape or cherry tomatoes (halved)

Instructions

  1. Make the vinaigrette by whisking olive oil, lemon juice, minced shallot, garlic, basil, and parsley in a small bowl. Refrigerate.
  2. In a large skillet, cook orzo in salted boiling water. Add asparagus and corn; simmer for about 8 minutes until tender. Drain excess water.
  3. Sear corn in a hot skillet until charred; let cool before cutting kernels off the cob.
  4. Combine cooked orzo, asparagus, corn kernels, halved tomatoes, and vinaigrette in a large bowl; mix well.
  5. Serve warm or refrigerate for later enjoyment.

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