Description
Summer Orzo Salad is a vibrant and refreshing dish that combines seasonal ingredients to create a delightful side or light meal. With the crispness of asparagus, sweetness of corn on the cob, and juicy cherry tomatoes, this salad bursts with flavor. Tossed in a zesty lemon herb vinaigrette, it’s perfect for summer gatherings or as a simple weeknight dinner. Whether served alongside grilled meats or enjoyed as a vegetarian option, this colorful salad is sure to impress with its visual appeal and delicious taste.
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 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)
- Fresh parsley for garnish
Instructions
- In a small bowl, whisk together olive oil and lemon juice. Add minced shallot, basil, parsley, and garlic; mix well. Refrigerate while preparing the salad.
- In a large skillet, combine uncooked orzo, water, and salt; bring to a boil. Add asparagus and corn on the cob; cover and simmer for about 8 minutes. Drain excess water.
- Sear the corn in a hot skillet brushed with olive oil until golden on all sides; let cool before cutting off kernels.
- In a large bowl, combine cooked orzo, asparagus, corn kernels, halved tomatoes, and vinaigrette; gently stir to coat.
- Serve warm or refrigerate for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg