Summer Orzo Salad

Summer orzo salad is a delightful dish that brings the flavors of summer to your table. This refreshing salad combines tender orzo pasta with vibrant asparagus, sweet corn on the cob, and juicy cherry tomatoes, all dressed in a zesty lemon herb vinaigrette. It’s perfect for barbecues, picnics, or as a side dish for any main course. The colorful ingredients and bright flavors make it a standout option for gatherings or weeknight dinners.

Why You’ll Love This Recipe

• Quick to Prepare: This summer orzo salad comes together in just 30 minutes, making it an ideal choice for busy days.
• Versatile Side Dish: Pair it with grilled meats, fish, or enjoy it as a vegetarian option on its own.
• Seasonal Freshness: Featuring fresh vegetables like asparagus and corn, this salad highlights the best of summer produce.
• Easy to Customize: Feel free to add your favorite veggies or proteins to make it your own.
• Great for Leftovers: The salad stores well in the fridge, allowing you to enjoy it over several days.

Tools and Preparation

To make summer orzo salad efficiently, you’ll need a few essential tools. These will help streamline your prep and cooking process.

Essential Tools and Equipment

• Skillet
• Large bowl
• Whisk
• Fine strainer
• Cutting board

Importance of Each Tool

• Skillet: Essential for cooking the orzo and searing the corn, ensuring even heat distribution.
• Large bowl: Perfect for mixing all ingredients together without spilling.
• Whisk: A must-have for blending the vinaigrette smoothly.
• Fine strainer: Helps drain excess water from the cooked orzo without losing any pasta.

Ingredients

For the Salad

• 1 garlic clove (minced)
• 1 small shallot (minced)
• 1 tablespoon parsley (minced)
• 1 tablespoon basil (minced)
• 2 tablespoons extra virgin olive oil (plus more for searing the corn)
• 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)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Summer Orzo Salad

Step 1: Make the Vinaigrette

In a small bowl, whisk together the olive oil and lemon juice. Then add the minced shallot, basil, parsley, and garlic. Stir everything together until well combined. Cover the bowl with plastic wrap and refrigerate while you prepare the rest of the salad.

Step 2: Cook the Orzo, Corn & Asparagus

In a large skillet, add the uncooked orzo along with 3 cups of water and 1 teaspoon of salt. Bring this mixture to a boil. Once boiling, reduce the heat to a slow simmer. Add in the trimmed asparagus and whole corn on the cob. Cover and let simmer for about 8 minutes. Halfway through cooking, stir gently to ensure even cooking. After 8 minutes, drain any remaining water using a fine strainer and set aside.

Step 3: Pan Sear the Corn

Heat a skillet over high heat for at least 5 minutes. Brush each ear of corn with olive oil and sprinkle with salt and pepper. Place them in the hot skillet and sear each side for about 2 minutes until beautiful sear marks appear. Remove from heat and let cool for 2–3 minutes before cutting off kernels from the cob.

Step 4: Combine the Salad Ingredients

In a large bowl or skillet, combine cooked orzo, asparagus pieces, corn kernels, halved tomatoes, and prepared vinaigrette. Stir everything gently to ensure all ingredients are well-coated in dressing. Taste test and add additional salt and pepper if desired.

Step 5: Serve and Store

You can serve this summer orzo salad warm right away or chill it in the refrigerator to serve cold later on. Store any leftovers in an airtight container in your fridge for up to three days. Enjoy!

How to Serve Summer Orzo Salad

Summer orzo salad is a versatile dish that can enhance any meal. Whether you serve it warm or cold, this fresh salad is perfect for gatherings, picnics, or a simple family dinner.

As a Side Dish

• Pair with grilled chicken for a light and healthy meal.
• Serve alongside fish tacos to add a refreshing crunch.

As a Main Course

• Add chickpeas or grilled shrimp to make it a complete meal.
• Top with feta cheese for added flavor and protein.

At Picnics or Barbecues

• Pack it in portable containers for easy serving outdoors.
• Serve with crusty bread to soak up the vinaigrette.

For Meal Prep

• Make it ahead of time for easy lunches throughout the week.
• Store in individual portions for grab-and-go convenience.

How to Perfect Summer Orzo Salad

To elevate your summer orzo salad, consider these essential tips that will enhance its freshness and flavor.

• Use Fresh Ingredients: Fresh asparagus and ripe cherry tomatoes make a significant difference in taste.
• Adjust the Dressing: Feel free to tweak the lemon vinaigrette by adding more herbs or spices to suit your palate.
• Cool the Orzo: After cooking, let the orzo cool before mixing it with the other ingredients to prevent wilting.
• Mix Well: Ensure all components are coated evenly with the dressing for maximum flavor distribution.
• Consider Texture: Add nuts like pine nuts or walnuts for an extra crunch and nutritional boost.

Best Side Dishes for Summer Orzo Salad

Summer orzo salad complements various dishes beautifully. Here are some excellent side options that pair well with this refreshing salad.

1. Grilled Vegetables: Charred peppers, zucchini, and eggplant bring smoky flavors that enhance the salad.
2. Lemon Herb Grilled Chicken: The citrus notes from both dishes create a harmonious balance on your plate.
3. Pesto Pasta: A simple pesto pasta offers an Italian twist that’s delightful alongside the Mediterranean flavors of the salad.
4. Caprese Skewers: Combining tomatoes, basil, and mozzarella adds a fresh touch that matches well with the salad’s ingredients.
5. Garlic Bread: Crunchy garlic bread is perfect for scooping up leftover vinaigrette from your plate.
6. Coleslaw: A tangy coleslaw adds crunch and complements the bright flavors of summer orzo salad.

Common Mistakes to Avoid

When making Summer Orzo Salad, it’s essential to avoid common pitfalls that can affect the dish’s flavor and texture.

• Skipping the Vinaigrette: The vinaigrette is crucial for flavor. Don’t skip this step; it brings all the ingredients together. Always prepare it in advance and let it chill while you prepare the salad.
• Overcooking the Orzo: Overcooked orzo can become mushy. Cook it according to package instructions and aim for al dente. Taste it a minute before the time is up to ensure perfect texture.
• Neglecting Fresh Ingredients: Using stale or old vegetables can ruin your salad. Always choose fresh asparagus, sweet corn, and ripe tomatoes for the best taste and crunch.
• Not Seasoning Properly: Salt enhances flavors. Be sure to season the cooking water for the orzo and vegetables adequately. Adjust seasoning in the final mix as needed.
• Forgetting to Cool Ingredients: Mixing warm ingredients can lead to a soggy salad. Allow your corn and orzo to cool slightly before combining them with other ingredients for better texture.

Refrigerator Storage

• Store in an airtight container.
• Will last for up to 3 days in the fridge.

Freezing Summer Orzo Salad

• Freezing is not recommended due to textural changes, especially with fresh vegetables.
• If necessary, store components separately (orzo, veggies, dressing) before mixing.

Reheating Summer Orzo Salad

• Oven: Preheat your oven to 350°F (175°C). Place salad in an oven-safe dish and cover with foil; heat for about 10 minutes until warm.
• Microwave: Place salad in a microwave-safe bowl. Cover loosely and heat on medium power in 30-second intervals until warmed through.
• Stovetop: Heat in a skillet over low heat, stirring frequently until warmed through. Add a splash of olive oil if needed.

Frequently Asked Questions

How can I customize my Summer Orzo Salad?

You can add proteins like grilled chicken or chickpeas for extra nutrition. Feel free to swap out veggies based on what’s in season or what you have on hand.

What should I serve with Summer Orzo Salad?

This salad pairs well with grilled meats, fish, or as part of a vegetarian spread. It’s versatile enough for any summer gathering!

Can I make Summer Orzo Salad ahead of time?

Absolutely! You can prepare it a day in advance. Just keep the vinaigrette separate until you’re ready to serve for optimal freshness.

What is the best way to store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. Make sure it’s cooled completely before sealing.

Final Thoughts

Summer Orzo Salad is a delightful combination of fresh ingredients that makes it perfect as a side dish or even as a light meal on its own. With its versatility, you can easily customize this recipe by adding different vegetables or proteins according to your taste preferences. Give it a try and enjoy its refreshing flavors all summer long!

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Summer Orzo Salad

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• Author: Aileen
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Summer Orzo Salad is a vibrant and refreshing dish that captures the essence of summer in every bite. This delightful salad features tender orzo pasta tossed with crisp asparagus, sweet corn, and juicy cherry tomatoes, all brought together by a zesty lemon herb vinaigrette. Perfect for barbecues, picnics, or as a colorful side dish for any meal, this salad not only pleases the palate but also brightens up your table with its seasonal produce. Quick to prepare and easy to customize, it’s an ideal choice for busy days or laid-back gatherings. Enjoy it warm or chilled, and savor the freshness all summer long!

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Prepare the vinaigrette by whisking olive oil, lemon juice, shallot, basil, parsley, and garlic in a bowl. Refrigerate.
2. In a large skillet, boil water with salt, then add orzo and cook for about 8 minutes with asparagus and whole corn. Drain and set aside.
3. Sear the corn in a hot skillet until charred on all sides. Let cool before cutting off kernels.
4. In a large bowl, combine cooked orzo, asparagus, corn kernels, halved tomatoes, and vinaigrette. Mix gently to coat.
5. Serve immediately or chill before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Boiling/Searing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 285
• Sugar: 3g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 0mg