Description
Summer Orzo Salad is a colorful and refreshing dish that perfectly captures the essence of warm weather. Bursting with seasonal vegetables like crisp asparagus, sweet corn, and juicy cherry tomatoes, this salad is drizzled with a light lemon herb vinaigrette that enhances its vibrant flavors. Easy to prepare in under 30 minutes, it can be enjoyed warm or chilled, making it an ideal side for barbecues, picnics, or as a standalone meal. Packed with nutrients and low in calories, this salad is not only delicious but also a healthy choice for any gathering.
Ingredients
Scale
- 1 ½ cups uncooked orzo
- 1 pound asparagus (trimmed and cut)
- 2 ears of corn (shucked)
- 1 pint grape or cherry tomatoes (halved)
- 1 garlic clove (minced)
- 1 small shallot (minced)
- 1 tablespoon parsley (minced)
- 1 tablespoon basil (minced)
- 2 tablespoons extra virgin olive oil
- Juice of 1 large lemon
- Salt and pepper to taste
Instructions
- Whisk olive oil, lemon juice, shallot, garlic, basil, and parsley in a small bowl. Refrigerate.
- In a large skillet, combine uncooked orzo with water and salt; bring to boil. Add asparagus and corn; cover and simmer for about 8 minutes.
- Sear corn in a hot skillet for about 2 minutes on each side until grill marks appear; cut kernels off the cob.
- Combine cooked orzo, asparagus, corn kernels, halved tomatoes, and vinaigrette in a large bowl; stir well.
- Serve warm immediately or chill in the fridge before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Cooking/Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 240
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg