Summer Orzo Salad

Summer orzo salad is a delightful dish that captures the essence of summer with its vibrant colors and fresh flavors. This salad is not only easy to make but also versatile enough to serve at picnics, barbecues, or as a side dish for any meal. With the combination of tender asparagus, sweet corn, and juicy cherry tomatoes, it offers a refreshing taste that complements a variety of main courses.

Why You’ll Love This Recipe

• Quick Preparation: This recipe takes just 10 minutes to prep and 18 minutes to cook, making it perfect for busy weeknights.
• Fresh Ingredients: Packed with seasonal vegetables, summer orzo salad is both nutritious and flavorful.
• Versatile Dish: Serve it warm as a side or chilled as a light lunch; this salad fits any occasion.
• Crowd-Pleaser: Its colorful presentation and delicious taste make it a hit with family and friends.
• Easy Storage: The salad can be stored in the fridge for up to three days, making it great for meal prep.

Tools and Preparation

To make your summer orzo salad, you’ll need some essential tools in your kitchen. Using the right equipment can streamline the cooking process and enhance your experience.

Essential Tools and Equipment

• Large skillet
• Small bowl
• Whisk
• Fine strainer
• Cutting board

Importance of Each Tool

• Large skillet: Necessary for cooking the orzo and vegetables together efficiently.
• Small bowl: Ideal for mixing the vinaigrette without taking up too much space.
• Whisk: Helps achieve a smooth vinaigrette by effectively blending the ingredients.

Ingredients

For the Salad

• 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 1/2 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)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Summer Orzo Salad

Step 1: Make the Vinaigrette

In a small bowl, whisk together the olive oil and lemon juice. Then add the shallot, basil, parsley, and garlic. Stir well to combine everything. Cover with plastic wrap and refrigerate while you prepare the rest of the salad.

Step 2: Cook the Orzo, Corn, & Asparagus

In a large skillet, combine the uncooked orzo with 3 cups of water and 1 teaspoon of salt. Bring this mixture to a boil. Once boiling, reduce heat to a simmer. Add in the asparagus along with whole corn on the cob. Cover and let simmer for about 8 minutes. Stir occasionally, turning over the corn halfway through. Once cooked, drain any remaining water using a fine strainer.

Step 3: Pan Sear the Corn

Heat another skillet over high heat for at least 5 minutes. Brush your corn on all sides with olive oil and season with salt and pepper. Place it in the hot skillet to sear for about 2 minutes on each side until charred marks appear. After cooking, let it cool for about 2-3 minutes before cutting off the kernels.

Step 4: Combine the Salad Ingredients

In either your large skillet or bowl from earlier, combine cooked orzo, asparagus pieces, corn kernels cut from cobs, halved tomatoes, and vinaigrette. Stir gently until all ingredients are coated evenly with dressing. Taste and adjust seasoning with additional salt or pepper if necessary.

Step 5: Serve and Store

You can serve this summer orzo salad warm right away or chill in the refrigerator to serve cold later on. Store any leftovers in an airtight container in your fridge where they will stay fresh for up to three days. Enjoy!

How to Serve Summer Orzo Salad

Summer orzo salad is versatile and can be enjoyed in various ways. Whether you serve it warm or cold, this dish pairs beautifully with many main courses and other sides.

As a Light Lunch

• Enjoy the summer orzo salad on its own for a refreshing and satisfying lunch option. It’s packed with nutrients and flavors.

With Grilled Chicken

• This salad complements grilled chicken perfectly. The light vinaigrette enhances the smoky flavor of the chicken, making for a balanced meal.

At Barbecues

• Bring summer orzo salad to your next barbecue. It’s a hit at gatherings and provides a fresh contrast to grilled meats and heavier dishes.

In Meal Prep

• Make this salad ahead of time for meal prep. It holds well in the fridge, allowing you to enjoy it throughout the week as an easy side.

As a Picnic Side

• Pack the summer orzo salad for picnics. It travels well and can be served cold, making it an ideal choice for outdoor dining.

With Feta Cheese

• Sprinkle some crumbled feta cheese on top for an extra layer of flavor. The saltiness of the cheese enhances the overall taste of the salad.

How to Perfect Summer Orzo Salad

To ensure your summer orzo salad shines, keep these tips in mind:

• Choose Fresh Ingredients: Use in-season vegetables like asparagus and tomatoes for optimal flavor.
• Cook Orzo Al Dente: Cook the orzo until it’s slightly firm; this adds texture to your salad.
• Make Extra Vinaigrette: Always prepare more dressing than you think you need. It keeps your salad vibrant and flavorful.
• Chill Before Serving: Allow the salad to chill in the fridge for at least 30 minutes before serving to let flavors meld together.
• Add Crunchy Toppings: Consider adding nuts or seeds for a delightful crunch that contrasts with the soft ingredients.
• Adjust Seasoning: Taste before serving and adjust salt, pepper, or lemon juice as needed for balance.

Best Side Dishes for Summer Orzo Salad

If you’re looking to round out your meal, consider these delicious side dishes that pair wonderfully with summer orzo salad.

1. Grilled Vegetables: Toss seasonal veggies like zucchini and bell peppers on the grill for a smoky side that complements the freshness of the salad.
2. Caprese Skewers: Skewer fresh mozzarella balls, basil leaves, and cherry tomatoes for a simple yet elegant appetizer that mirrors flavors in the orzo.
3. Garlic Bread: Serve warm garlic bread alongside your meal for a comforting touch that balances out lighter dishes.
4. Fruit Salad: A refreshing fruit salad brings sweetness to your plate, offering a nice contrast to savory flavors.
5. Roasted Potatoes: Crispy roasted potatoes seasoned with herbs provide heartiness without overshadowing your summer orzo salad.
6. Coleslaw: A tangy coleslaw adds crunch and acidity, making it an excellent partner for grilled meats served with your salad.
7. Stuffed Peppers: These can be filled with grains, beans, and spices, providing a flavorful complement that matches well with orzo’s texture.
8. Hummus Platter: Serve hummus with pita chips and raw vegetables as a healthy appetizer that pairs nicely with any main course.

Common Mistakes to Avoid

Making summer orzo salad can be simple, but small mistakes can lead to less than perfect results. Here are some common pitfalls and how to avoid them.

• Skipping the Vinaigrette: Not preparing the vinaigrette ahead of time can result in bland flavors. Always whisk it together first and let it chill while you prepare the salad.
• Overcooking the Orzo: Cooking orzo for too long can make it mushy. Follow the package instructions and taste for doneness a minute or two before the recommended time.
• Neglecting Seasoning: Forgetting to season with salt and pepper can dull the taste of your salad. Be sure to season each component as you cook.
• Using Old Ingredients: Using wilted asparagus or overripe tomatoes can compromise your salad’s freshness. Always choose fresh produce for the best flavor.
• Not Allowing Corn to Cool: Adding hot corn directly into the salad can wilt other ingredients. Let it cool for a few minutes before mixing it in.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep refrigerated to maintain freshness.
• If possible, keep dressing separate until ready to serve.

Freezing Summer Orzo Salad

• It is not recommended to freeze this salad, as fresh vegetables may lose their texture and flavor when thawed.

Reheating Summer Orzo Salad

• Oven: Preheat oven to 350°F (175°C). Place salad in an oven-safe dish, cover, and heat for about 10-15 minutes.
• Microwave: Transfer a portion to a microwave-safe bowl, cover loosely, and heat on high for 1-2 minutes, stirring halfway through.
• Stovetop: In a skillet over medium heat, add a splash of water or olive oil. Stir occasionally until warmed through.

Frequently Asked Questions

What is Summer Orzo Salad?

Summer orzo salad is a refreshing dish made with cooked orzo pasta, fresh vegetables like asparagus and cherry tomatoes, all tossed with a zesty lemon herb vinaigrette.

Can I customize Summer Orzo Salad?

Yes! You can add other vegetables such as bell peppers or cucumbers. Additionally, try adding proteins like grilled chicken or chickpeas for extra nutrition.

How long does Summer Orzo Salad last in the fridge?

The salad will stay fresh in the refrigerator for up to 3 days when stored properly in an airtight container.

What should I serve with Summer Orzo Salad?

This versatile salad pairs well with grilled proteins, roasted meats, or can be enjoyed as a standalone vegetarian dish.

Final Thoughts

Summer orzo salad is not only vibrant and delicious but also incredibly versatile. Its combination of fresh veggies and zesty dressing makes it perfect for any occasion—from picnics to potlucks. Don’t hesitate to customize it with your favorite ingredients! Give this recipe a try; it’s sure to become a summertime favorite.

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Summer Orzo Salad

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• Author: Alexia
• Total Time: 28 minutes
• Yield: Approximately 6 servings 1x

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Description

Summer Orzo Salad is a vibrant and refreshing dish that embodies the season’s best flavors. Perfect for picnics, barbecues, or as a delightful side for any meal, this salad combines tender orzo pasta with an array of seasonal vegetables like asparagus, corn, and cherry tomatoes. Tossed in a zesty lemon herb vinaigrette, it offers a burst of freshness in every bite. This easy-to-make recipe takes just minutes to prepare and can be enjoyed warm or chilled, making it an ideal choice for busy days or festive gatherings. Not only is it delicious, but it’s also packed with nutrients and can be stored for up to three days, making it perfect for meal prep.

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Ingredients

Scale 1x2x3x

• 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 1/2 cups uncooked orzo
• Salt to taste
• 1 pound asparagus (trimmed and cut into pieces)
• 2 ears of corn (shucked and cleaned)
• 1 pint grape or cherry tomatoes (halved)

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Instructions

1. In a small bowl, whisk together olive oil and lemon juice. Add shallot, basil, parsley, and garlic; stir well and refrigerate.
2. In a large skillet, boil orzo with water and salt. Once boiling, add asparagus and whole corn; reduce heat to simmer for about 8 minutes.
3. Sear corn on high heat until charred; allow to cool before cutting off kernels.
4. In a large bowl, combine cooked orzo, asparagus, corn kernels, halved tomatoes, and vinaigrette; stir gently to coat.
5. Serve warm or chill in the refrigerator before serving.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 310mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 0mg