Description
Summer orzo salad is a fresh and easy side to pair with any main dish. Fresh and crisp asparagus, pan-seared corn on the cob, and sweet cherry tomatoes are tossed with orzo and a lemon herb vinaigrette.
Ingredients
Scale
- 1 garlic clove (minced)
- 1 small shallot (minced)
- 1 tablespoon parsley (minced)
- 1 tablespoon basil (minced)
- 2 tablespoon 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)
Instructions
- MAKE THE VINAIGRETTE: In a small bowl, whisk together the olive oil and lemon juice. Then add the shallot, basil, parsley, and garlic stir together and cover the bowl with plastic wrap. Refrigerate while the salad comes together.
- COOK THE ORZO, CORN, & ASPARAGUS: In a large skillet, add the orzo, 3 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce the heat to a slow simmer. Add the asparagus and whole corn on the cob, cover, and simmer for 8 minutes. Stir and turn the corn over halfway through. Drain the remaining water with a fine strainer and set aside.
- PAN SEAR THE CORN: Heat a skillet large enough to hold the corn on the cob over high heat for at least 5 minutes. Brush the corn with olive oil and sprinkle with salt and pepper. Place the corn in the hot pan and sear over high heat for 2 minutes per side or until sear marks appear on the corn. Allow the corn to cool for 2-3 minutes, then cut the kernels off the cob.
- COMBINE THE SALAD INGREDIENTS: In a skillet or large bowl, combine the orzo, asparagus, corn kernels, tomatoes, and the vinaigrette. Stir to coat all the ingredients in the dressing. Add additional salt and pepper if needed.
- SERVE AND STORE: Serve the salad warm, or refrigerate and serve cold later. Store the salad in an airtight container in the fridge for up to 3 days.
Notes
The salad can be served warm or cold. It can be made up to 24 hours in advance. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 269 kcal
- Sugar: 5 g
- Sodium: 191 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: summer orzo salad, lemon herb vinaigrette, one pan recipe, vegetable salad