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.
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 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)
Instructions
- In a small bowl, whisk together olive oil and lemon juice. Add shallot, basil, parsley, and garlic; stir well and refrigerate.
- 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.
- Sear corn on high heat until charred; allow to cool before cutting off kernels.
- In a large bowl, combine cooked orzo, asparagus, corn kernels, halved tomatoes, and vinaigrette; stir gently to coat.
- 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