Description
This Fresh Summer Orzo Salad is a vibrant and flavorful dish featuring tender orzo pasta, seared corn kernels, crisp asparagus, and juicy cherry tomatoes tossed in a bright lemon-herb vinaigrette. Perfect as a light lunch or a refreshing side, this salad combines simple ingredients with quick stovetop cooking and pan-searing for an easy, elegant summer meal.
Ingredients
Vinaigrette
- 1 garlic clove, minced
- 1 small shallot, minced
- 1 tablespoon parsley, minced
- 1 tablespoon basil, minced
- 2 tablespoons extra virgin olive oil (plus more for searing the corn)
- Juice from 1 large lemon
Main Salad
- 1½ cups orzo, uncooked
- Salt, to taste
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 ears of corn, shucked and cleaned
- 1 pint grape or cherry tomatoes, halved
- Salt and pepper, for seasoning
Instructions
- Make the Vinaigrette: In a small bowl, whisk together 2 tablespoons of extra virgin olive oil and the lemon juice. Add the minced shallot, basil, parsley, and garlic. Stir well and cover the bowl with plastic wrap. Refrigerate the vinaigrette while preparing the rest of the salad to allow the flavors to meld.
- Cook the Orzo, Corn, and Asparagus: In a large skillet, combine the uncooked orzo, 3 cups of water, and 1 teaspoon of salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a slow simmer and add the asparagus and whole corn on the cob. Cover the skillet and simmer for 8 minutes, stirring once and turning the corn halfway through cooking. After cooking, drain the water using a fine mesh strainer and set the orzo, asparagus, and corn aside.
- Pan Sear the Corn: Heat another skillet large enough to hold the corn over high heat for at least 5 minutes until very hot. Brush the corn with olive oil and season with salt and pepper. Place the corn in the hot pan and sear for about 2 minutes per side, until grill marks or a golden char develops. Remove from heat and let the corn cool for 2 to 3 minutes. Once cooled, cut the kernels off the cob carefully.
- Combine the Salad Ingredients: In a large bowl or the skillet used previously, combine the cooked orzo, asparagus, corn kernels, and halved cherry tomatoes. Pour the prepared vinaigrette over the salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve and Store: Serve the salad warm immediately or refrigerate and serve chilled later. Store any leftovers in an airtight container in the refrigerator for up to 3 days, making it ideal for meal prep or picnics.
Notes
- Using fresh herbs in the vinaigrette enhances the freshness and brightness of the salad.
- Seared corn adds a smoky flavor that’s more complex than boiling alone.
- You can substitute asparagus with green beans or snap peas as an alternative seasonal vegetable.
- The salad tastes great served warm or cold, making it versatile for different occasions.
- Ensure to cut the kernels carefully after searing to preserve their texture and flavor.
