Orzo Salad

Orzo Salad: A Fresh and Flavorful Summer Dish

Summer is the perfect time to enjoy light, refreshing, and easy-to-make dishes. This Orzo Salad is the ideal option for a quick lunch, a side dish for dinner, or even a picnic treat. Packed with fresh vegetables, herbs, and a tangy lemon vinaigrette, this salad is both satisfying and nutritious. Whether served warm or cold, it’s a versatile dish that you’ll want to make again and again.

Ingredients

• 1 garlic clove, minced 🧄
• 1 small shallot, minced 🧅
• 1 tablespoon parsley, minced 🌿
• 1 tablespoon basil, minced 🌱
• 2 tablespoons extra virgin olive oil (plus more for searing the corn) 🫒
• Juice from 1 large lemon 🍋
• 1 ½ cups orzo, uncooked 🍚
• Salt 🧂
• 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

Start by preparing the vinaigrette. In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice. Add in the minced shallot, basil, parsley, and garlic. Stir everything together until well combined. Cover the bowl with plastic wrap and refrigerate it while you work on the rest of the salad. This will allow the flavors to meld beautifully. 🥗

2. Cook the Orzo, Corn, & Asparagus

In a large skillet, combine the orzo, 3 cups of water, and 1 teaspoon of salt. Bring this to a boil, then reduce the heat to a slow simmer. Add the trimmed and cut asparagus, along with the whole ears of corn. Cover the skillet and let it simmer for about 8 minutes, stirring occasionally and turning the corn halfway through. Once cooked, drain the remaining water using a fine strainer and set everything aside. 🍳

3. Pan Sear the Corn

To give the corn a delicious, slightly charred flavor, heat a skillet large enough to hold the corn on the cob over high heat for at least 5 minutes. Brush the corn with a bit of olive oil and sprinkle with salt and pepper. Sear the corn in the hot pan for about 2 minutes per side, or until you see those beautiful sear marks. Allow the corn to cool for a few minutes, then cut the kernels off the cob. 🔥🌽

4. Combine the Salad Ingredients

In a large bowl or the skillet, combine the cooked orzo, asparagus, corn kernels, and halved tomatoes. Pour in the prepared vinaigrette and stir everything together until all the ingredients are evenly coated in the dressing. Taste and adjust seasoning with additional salt and pepper if needed. 🍅🥒

5. Serve and Store

This Orzo Salad can be served warm right after preparation, or you can refrigerate it to enjoy as a cold salad later. If you’re making it ahead of time, store the salad in an airtight container in the refrigerator for up to 3 days. ❄️🥗

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Quick Facts

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 servings

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This Orzo Salad is a delightful combination of flavors and textures, with the sweetness of the corn, the crispness of the asparagus, and the bright acidity of the lemon vinaigrette. It’s perfect for any occasion, and you’ll love how simple it is to make. Enjoy this dish on its own, or pair it with your favorite protein for a more substantial meal.

Happy cooking! 🌿