Ingredients
Scale
- 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