Summer Orzo Salad
Experience the vibrant flavors of summer with this refreshing Summer Orzo Salad, a perfect dish for warm days and outdoor gatherings. This delightful medley combines tender orzo pasta with crisp asparagus, sweet corn, and juicy cherry tomatoes, all tossed in a zesty lemon herb vinaigrette. Whether served as a colorful side at barbecues or enjoyed as a light lunch, this salad is quick to prepare and packed with nutritious ingredients. With only 10 minutes of prep time, it’s an ideal choice for busy days when you want something delicious without spending hours in the kitchen. Impress your guests or treat yourself to this healthy and satisfying dish that captures the essence of summer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Boiling/Searing
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups uncooked orzo
- 1 pound asparagus (trimmed and cut)
- 2 ears of corn (shucked)
- 1 pint cherry tomatoes (halved)
- Juice from 1 large lemon
- 2 tablespoons extra virgin olive oil
- 1 garlic clove (minced)
- 1 small shallot (minced)
- Fresh parsley (minced)
- Fresh basil (minced)
Instructions
- In a small bowl, whisk together olive oil, lemon juice, minced shallot, basil, parsley, and garlic. Cover and refrigerate.
- In a large skillet, combine uncooked orzo with water and salt; bring to a boil. Add asparagus and corn; simmer for 8 minutes. Drain excess water.
- Heat another skillet; sear the corn until marked on all sides, then cool and cut off kernels.
- In a large bowl, mix cooked orzo, asparagus pieces, corn kernels, halved tomatoes, and vinaigrette until well combined.
- Serve immediately or chill for later.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://dinnerscoop.com/summer-orzo-salad/