Summer orzo salad is a delightful and refreshing dish that shines during warm weather. This vibrant salad features tender orzo pasta, crisp asparagus, seared corn, and sweet cherry tomatoes, all tossed in a zesty lemon herb vinaigrette. Perfect as a side for barbecues or picnics, this salad is versatile enough to complement any main course while offering a burst of flavor that everyone will love.
Why You’ll Love This Recipe
- Fresh Ingredients: The combination of asparagus, corn, and tomatoes creates a colorful and nutritious dish.
- Quick and Easy: With just 10 minutes of prep and 18 minutes of cooking time, this summer orzo salad comes together effortlessly.
- Versatile Side Dish: Pair it with grilled meats or serve it as a light vegetarian option—it’s suitable for any occasion.
- Make-Ahead Friendly: The flavors deepen when stored, making it great for meal prep or potlucks.
- Healthy and Wholesome: Packed with veggies and whole grains, this salad is a nutritious choice that doesn’t skimp on taste.
Tools and Preparation
Before you dive into making your summer orzo salad, having the right tools can make the process smoother and more enjoyable.
Essential Tools and Equipment
- Large skillet
- Small bowl
- Whisk
- Fine strainer
- Cutting board
- Knife
Importance of Each Tool
- Large skillet: Ideal for cooking the orzo and vegetables evenly without crowding.
- Small bowl: Perfect for mixing the vinaigrette without taking up too much space.
- Whisk: Helps to blend the vinaigrette ingredients seamlessly for a smooth dressing.
Ingredients
For the Salad Base
- 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
- 1 1/2 cups orzo (uncooked)
- salt
For the Vegetables
- 1 pound asparagus (trimmed and cut into 1-inch pieces)
- 2 ears of corn (shucked and cleaned)
- 1 pint grape or cherry tomatoes (halved)
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Summer Orzo Salad
Step 1: Make the Vinaigrette
In a small bowl, whisk together the olive oil and lemon juice. Then add the minced shallot, basil, parsley, and garlic. Stir well to combine. Cover with plastic wrap and refrigerate while preparing the rest of the salad.
Step 2: Cook the Orzo, Corn, & Asparagus
In a large skillet, add the uncooked orzo along with 3 cups of water and 1 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to a slow simmer. Add the asparagus pieces and whole corn on the cob. Cover the skillet and simmer for about 8 minutes. Remember to stir occasionally and turn the corn halfway through cooking. After cooking, drain any remaining water with a fine strainer.
Step 3: Pan Sear the Corn
Heat another skillet over high heat for at least 5 minutes. Brush each ear of corn with olive oil then sprinkle with salt and pepper. Place them in the hot pan to sear for about 2 minutes on each side until you see char marks. Let them cool for 2-3 minutes before cutting off kernels from the cob.
Step 4: Combine the Salad Ingredients
In either your large bowl or skillet used earlier, combine cooked orzo, asparagus pieces, corn kernels cut from cobs, halved tomatoes, and your prepared vinaigrette. Gently stir everything together until all ingredients are coated in dressing. Taste and adjust seasoning with additional salt and pepper if needed.
Step 5: Serve and Store
This summer orzo salad can be served warm right away or chilled in the fridge for later use. Store any leftovers in an airtight container; they will keep well in the refrigerator for up to three days. Enjoy!
How to Serve Summer Orzo Salad
Summer orzo salad is versatile and can be served in various ways to complement any meal. Whether you’re hosting a barbecue or looking for a refreshing side dish, these suggestions will enhance your dining experience.
As a Side Dish
- Pair with grilled chicken for a hearty meal.
- Serve alongside fish tacos for a refreshing contrast.
- Enjoy with juicy burgers to balance flavors.
As a Main Dish
- Add grilled shrimp for a protein-packed option.
- Toss in chickpeas for a vegetarian main course.
- Top with feta cheese for added creaminess and flavor.
For Picnics and Potlucks
- Pack in portable containers for easy transport.
- Serve cold to enjoy on warm days.
- Garnish with fresh herbs before serving for a pop of color.
In Meal Prep
- Make ahead for quick lunches throughout the week.
- Store in individual containers for easy grab-and-go meals.
- Add extra lemon juice before serving to refresh the flavors.
How to Perfect Summer Orzo Salad
To achieve the best summer orzo salad, consider these simple tips. They will help you elevate this dish and make it even more delightful.
- Use fresh ingredients: Fresh vegetables enhance the flavor and texture of your salad.
- Adjust seasoning: Taste as you go and adjust salt, pepper, and vinaigrette to suit your palate.
- Cook orzo al dente: This ensures the pasta holds its shape and prevents sogginess.
- Chill before serving: Allowing the salad to rest enhances the flavors as they meld together.
- Experiment with herbs: Try different herbs like mint or dill to give your salad a unique twist.
Best Side Dishes for Summer Orzo Salad
When choosing sides to serve with summer orzo salad, consider options that complement its fresh flavors. Here are some great pairings:
- Grilled Vegetables: A medley of zucchini, bell peppers, and eggplant adds depth and smokiness.
- Caprese Skewers: Fresh mozzarella, basil, and tomatoes on skewers offer a bite-sized treat that fits the summer vibe.
- Watermelon Feta Salad: The sweetness of watermelon combined with salty feta creates a refreshing contrast.
- Garlic Bread: Crunchy garlic bread provides texture and is perfect for scooping up the salad.
- Roasted Potatoes: Crispy roasted potatoes seasoned with herbs make a filling addition to any meal.
- Coleslaw: A tangy coleslaw adds crunch and is an excellent counterpart to the creamy vinaigrette in the salad.
Common Mistakes to Avoid
Making summer orzo salad is straightforward, but some mistakes can affect the taste and texture. Here are common pitfalls to steer clear of:
Skipping the Vinaigrette: Not making the vinaigrette in advance can result in a bland salad. The dressing needs time to meld flavors, so whisk it together before preparing other ingredients.
Overcooking the Orzo: Cooking orzo too long can make it mushy. Follow package directions closely, and taste it just before draining to ensure it’s al dente.
Neglecting Fresh Ingredients: Using wilted or old vegetables will detract from your salad’s freshness. Always choose vibrant asparagus and ripe tomatoes for the best flavor.
Ignoring Seasoning: Failing to season properly can lead to a dull dish. Salt and pepper enhance flavors, so adjust them according to your taste as you combine ingredients.
Not Allowing Corn to Cool: Adding hot corn directly into the salad can wilt other ingredients. Let it cool for a few minutes before mixing it into the salad for optimal texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store summer orzo salad in an airtight container.
- It can be kept in the fridge for up to 3 days.
- Make sure it’s completely cooled before sealing the container.
Freezing Summer Orzo Salad
- Freezing is not recommended due to potential texture changes.
- If necessary, keep it in an airtight freezer-safe container.
- Consume within 1 month for best quality.
Reheating Summer Orzo Salad
Oven: Preheat your oven to 350°F (175°C). Spread the salad in a baking dish and cover with foil. Heat for about 10-15 minutes until warmed through.
Microwave: Place a portion of the salad in a microwave-safe bowl. Cover and heat on high for 1-2 minutes, stirring halfway through for even heating.
Stovetop: Heat a skillet over medium heat and add a splash of olive oil. Add the salad and stir occasionally until warmed through, about 5-7 minutes.
Frequently Asked Questions
What is summer orzo salad?
Summer orzo salad is a refreshing dish made with cooked orzo pasta, seasonal vegetables like asparagus and cherry tomatoes, all tossed with a lemon herb vinaigrette.
How long does summer orzo salad last?
When stored properly in the refrigerator, summer orzo salad lasts up to 3 days. For freshness, consume it within this timeframe.
Can I customize my summer orzo salad?
Absolutely! You can add different vegetables like bell peppers or cucumbers, swap herbs based on preference, or even incorporate proteins like grilled chicken or chickpeas.
What should I serve with summer orzo salad?
Summer orzo salad pairs well with grilled meats, fish dishes, or as part of a picnic spread. It’s versatile enough to complement many main courses.
Is summer orzo salad healthy?
Yes, summer orzo salad is packed with fresh vegetables and provides a good balance of carbohydrates from the pasta while being low in calories if prepared without excessive oil.
Final Thoughts
Summer orzo salad is not only easy to prepare but also incredibly versatile. Its bright flavors make it perfect for barbecues and family gatherings alike. Feel free to customize it with your favorite seasonal veggies or proteins! Enjoy this delightful dish as a side or light meal option that everyone will love.
Summer Orzo Salad
Summer orzo salad is a vibrant and refreshing dish, perfect for warm weather gatherings. Featuring tender orzo pasta, crisp asparagus, sweet cherry tomatoes, and seared corn, all tossed in a zesty lemon herb vinaigrette, this salad offers a delightful burst of flavor that complements any meal. Whether served as a side dish for barbecues or enjoyed as a light vegetarian entrée, it’s an easy-to-make recipe that everyone will love. With just 10 minutes of prep and minimal cooking time, this versatile salad is ideal for picnics, potlucks, and meal prep.
- Total Time: 28 minutes
- Yield: Serves approximately four people 1x
Ingredients
- 1 ½ cups uncooked orzo
- 1 pound asparagus (trimmed)
- 2 ears of corn (shucked)
- 1 pint cherry tomatoes (halved)
- Juice of 1 large lemon
- 2 tablespoons extra virgin olive oil
- Fresh herbs (parsley and basil)
Instructions
- Whisk together olive oil, lemon juice, minced shallot, garlic, parsley, and basil in a small bowl for the vinaigrette.
- In a large skillet, boil water with salt, cooking the orzo along with asparagus and whole corn for about 8 minutes until tender. Drain excess water.
- Sear the corn in another skillet until charred; cool slightly before cutting off kernels.
- Combine cooked orzo, asparagus pieces, corn kernels, halved tomatoes, and vinaigrette in a large bowl; stir gently to coat.
- Serve immediately or chill before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Boiling/Pan-searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg