Why Make This Recipe
Summer Orzo Salad is perfect for warm days when you want something light and refreshing. It offers a balance of flavors and textures, with the nutty orzo, crisp asparagus, and sweet corn. This salad is not only visually appealing with its bright colors, but it’s also packed with nutrients, making it a great choice for a healthy lunch or side dish. Plus, it’s easy to make and can be enjoyed cold, making it ideal for picnics or potlucks.
How to Make Summer Orzo Salad
Ingredients:
- 1 1/2 cups uncooked orzo
- 1 pound asparagus (trimmed and cut into 1-inch pieces)
- 2 ears of corn (shucked and cleaned)
- 1 pint grape or cherry tomatoes (halved)
- 2 tablespoons extra virgin olive oil
- Juice from 1 large lemon
- 1 garlic clove (minced)
- 1 small shallot (minced)
- 1 tablespoon parsley (minced)
- 1 tablespoon basil (minced)
- Salt to taste
Directions:
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, shallot, basil, and parsley. Cover the mixture and refrigerate it.
- In a large skillet, combine the uncooked orzo, water, and salt. Bring to a boil. Add the asparagus and whole corn cobs; cover and simmer for about 8 minutes.
- Meanwhile, heat a separate skillet over high heat. Brush the corn with olive oil, season with salt and pepper, and sear for about 2 minutes on each side until marked.
- Allow the corn to cool slightly before cutting off the kernels.
- In a bowl or skillet, mix the cooked orzo, asparagus pieces, corn kernels, halved tomatoes, and chilled vinaigrette until well combined.
How to Serve Summer Orzo Salad
Serve Summer Orzo Salad in a large bowl. You can garnish it with extra herbs or a sprinkle of cheese if desired. This salad pairs well with grilled meats or can be enjoyed on its own as a meal.
How to Store Summer Orzo Salad
You can store Summer Orzo Salad in an airtight container in the fridge for up to three days. If you notice the salad becoming too dry, simply add a little more olive oil or lemon juice to refresh it.
Tips to Make Summer Orzo Salad
- Make sure not to overcook the orzo. It should be al dente for the best texture.
- You can prepare the vinaigrette a day ahead to save time.
- If you don’t have fresh herbs, dried ones are a good substitute, but use less since they are more concentrated.
Variation
Feel free to add other seasonal ingredients like bell peppers, cucumbers, or even some crumbled feta cheese for added flavor. You can also use different pasta shapes if you cannot find orzo.
FAQs
1. Can I make this salad ahead of time?
Yes, you can make Summer Orzo Salad ahead of time. It tastes even better after the flavors have had a chance to meld together in the fridge.
2. Is it okay to use frozen vegetables?
Yes, frozen asparagus and corn can be used if fresh ones are not available. Just make sure to thaw them properly before adding them to the salad.
3. Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or chickpeas are great options to add some protein to your Summer Orzo Salad.
