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Summer Orzo Salad

Summer Orzo Salad
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Summer orzo salad is a vibrant and refreshing dish perfect for warm weather gatherings. Bursting with flavor, this salad combines tender orzo pasta with seasonal vegetables like asparagus, sweet corn, and juicy cherry tomatoes, all tossed in a zesty lemon herb vinaigrette. Whether served warm or chilled, it’s an excellent side for grilled meats and seafood, making it a versatile addition to picnics, barbecues, and summer parties. Prepare it ahead of time to allow the flavors to meld together for an even more delicious experience. With its colorful presentation and fresh taste, this orzo salad is sure to impress your guests.

Ingredients

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  • 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 ½ cups uncooked orzo
  • 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: In a small bowl, whisk together olive oil and lemon juice. Add shallot, basil, parsley, and garlic. Cover and refrigerate.
  2. Cook the orzo: In a large skillet, bring water and salt to a boil. Add orzo and asparagus along with whole corn on the cob. Simmer for about 8 minutes. Drain using a fine strainer.
  3. Sear the corn: Brush corn with olive oil and season with salt/pepper. Sear in a hot skillet for about two minutes per side until marked.
  4. Combine: In a large bowl, mix cooked orzo, asparagus pieces, corn kernels, halved tomatoes, and vinaigrette until well combined.
  5. Serve: Enjoy warm or chill in the fridge before serving.

Nutrition

Find it online: https://madebykiara.com/summer-orzo-salad/