Description
Mediterranean orzo salad blends zesty herbs, crisp vegetables, and tangy feta in a refreshing Mediterranean-inspired dish. Sunlight-kissed ingredients dance together, inviting you to savor summer’s delightful flavor symphony.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups orzo, uncooked
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 ears of corn, shucked and cleaned
- 1 pint grape or cherry tomatoes, halved
Herbs and Aromatics:
- 1 garlic clove, minced
- 1 small shallot, minced
- 1 tablespoon parsley, minced
- 1 tablespoon basil, minced
Liquids and Seasonings:
- 2 tablespoons (30 milliliters) extra virgin olive oil (plus more for searing the corn)
- Juice from 1 large lemon
- Salt to taste
Instructions
- Prepare the flavor-packed vinaigrette by whisking olive oil and lemon juice in a small bowl. Incorporate finely chopped shallot, fragrant basil, fresh parsley, and minced garlic. Seal the mixture and chill while assembling the remaining components.
- In a large skillet, combine orzo with water and salt. Bring to a gentle boil, then reduce heat. Add asparagus and whole corn, covering and simmering for approximately 8 minutes. Gently stir and rotate corn midway through cooking. Drain excess liquid using a fine-mesh strainer.
- Create a blazing hot skillet by heating over high temperature for 5 minutes. Brush corn with olive oil, seasoning with salt and pepper. Sear corn for 2 minutes per side until achieving gorgeous caramelized marks. Allow kernels to cool briefly before carefully slicing off the cob.
- Transfer cooked orzo to a spacious mixing vessel. Gently fold in roasted asparagus, charred corn kernels, vibrant tomatoes, and previously prepared vinaigrette. Thoroughly distribute the dressing, ensuring each ingredient is luxuriously coated. Adjust seasoning with additional salt and pepper to elevate flavor profile.
- Serve the salad at an ideal temperature – either warm immediately or chilled after refrigeration. The dish maintains optimal taste and texture when stored in an airtight container for up to three days.
Notes
- Prep Ahead: Whip up the tangy vinaigrette in advance to let the flavors meld and intensify, creating a more vibrant dressing.
- Corn Technique: Searing corn directly on a hot skillet caramelizes its natural sugars, adding a smoky, sweet depth to the salad’s overall flavor profile.
- Cooking Efficiency: Simultaneously cook orzo, asparagus, and corn in one pot to save time and minimize cleanup while infusing ingredients with complementary tastes.
- Versatile Serving: Enjoy this orzo salad either warm immediately after preparation or chilled, making it perfect for meal prep, picnics, or quick lunches.
- Storage Tip: Keeps fresh in the refrigerator for up to three days, allowing you to enjoy delicious leftovers without compromising taste or texture.
- Customization Option: Easily adapt the recipe by swapping vegetables or adding protein like grilled chicken or feta cheese to suit your dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Snacks, Dinner
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg