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Summer Orzo Salad

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.
Course Salad, Side Dish
Cuisine American
Diet Dairy Free, LOW CALORIE, Refined Sugar Free, Vegetarian
Prep Time 10 minutes
Cook Time 18 minutes
Servings 6 servings
Calories 269kcal
Author Lauren
Cost $8.75 / $1.46

Equipment

Ingredients

  • 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 ½ 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.

Nutrition

Calories: 269kcal | Carbohydrates: 47g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 191mg | Potassium: 283mg | Fiber: 5g | Sugar: 5g | Vitamin A: 51IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 13mg