Summer Corn Orzo Salad
A refreshing summer salad featuring orzo pasta, fresh corn, and a zesty lemon herb dressing.
Equipment
- 1 Large pot for cooking orzo
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Salad Ingredients
- 1 1/2 cups orzo pasta
- 2 cups fresh corn kernels from about 2 ears of corn
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
Lemon Herb Dressing
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add orzo and cook until al dente according to package instructions. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until emulsified.
- In a large mixing bowl, combine cooked orzo, corn, cherry tomatoes, cucumber, red onion, basil, and parsley.
- Pour the lemon herb dressing over the salad ingredients. Toss gently until well combined.
- Allow the salad to rest for at least 15 minutes to let the flavors meld together.
Serving
- Serve the salad chilled or at room temperature. Garnish with additional herbs if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use the freshest corn for the best taste. Chill the salad before serving for enhanced flavor. Ingredient Substitutions: Substitute quinoa for a gluten-free option. Add avocado for creaminess. How to Serve: Serve alongside grilled chicken or fish for a complete meal. Storage & Freshness: Best enjoyed fresh, but can be stored in the fridge for up to 3 days. Make-Ahead Tips: Prepare the salad a day in advance and store in the fridge; add dressing just before serving.