Summer Garden Orzo Salad
The flavors of a summer garden mix with orzo pasta and lemon for a light and simple summer salad!
Servings: 6 people
Ingredients
- 1 small zucchini diced (about 2 cups)
- 1 cup halved cherry tomatoes
- 1 cup fresh corn cut off the cob
- 1 cup dried orzo
- ¼ cup fresh basil very lightly packed
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- Juice from half of a lemon
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
- Begin by coooking the orzo to al dente according to the package directions. While the orzo is cooking, dice zucchini and cherry tomatoes. Cut the corn from the cob. Set aside.
- Meanwhile, combine olive oil, vinegar, lemon juice, pepper, and salt in a liquid measuring cup. Whisk together.
- Drain the orzo and rinse with cool water. Combine the orzo and vegetables in a large boil.
- Whisk the dressing once more and then pour over the salad mixture. Stir to combine.
- Chiffon the basil into the bowl and stir once more.
- For the best flavor, allow the salad to chill for 2-3 hours.