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!
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 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
- Prepare the vinaigrette by whisking olive oil, lemon juice, shallot, basil, parsley, and garlic in a bowl. Refrigerate.
- 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.
- Sear the corn in a hot skillet until charred on all sides. Let cool before cutting off kernels.
- In a large bowl, combine cooked orzo, asparagus, corn kernels, halved tomatoes, and vinaigrette. Mix gently to coat.
- 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