Description
A refreshing Summer Vegetable Orzo Salad perfect for warm days featuring fresh vegetables and light flavors.
Ingredients
Scale
- 1 cup (200g) uncooked orzo
- 1 cup (150g) fresh or frozen corn
- 1 cup (150g) cherry tomatoes, halved
- 2 peaches, diced
- 1 jalapeƱo, deseeded and finely chopped
- 2 green onions, sliced thin
- 1 tablespoon (15g) chopped fresh basil
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons (30ml) fresh lime juice
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (15g) honey or maple syrup
- 1/21/2 teaspoon (2g) ground cumin
- 1/41/2 teaspoon (1g) garlic powder
Instructions
- Cook Orzo to Al Dente: Start by cooking the orzo in boiling water until it is al dente. You will want it slightly firm to the bite, which brings a nice texture to the salad. Rinse it under cold water right after to help stop the cooking process. Avoid overcooking it, or it will turn mushy.
- Char the Corn: While the orzo is cooking, grill your corn until it is nicely charred. The sweet, smoky aroma will fill the air and add a delicious depth of flavor to the salad. Just be careful not to walk away too long; it can burn quickly.
- Chop Summer Vegetables: Dice up fresh bell peppers, zucchini, and any other summer vegetables you love. Aim for evenly sized pieces so they mix well. The bright colors should make you smile! Avoid chopping them too small, or they might become mushy in the salad.
- Mix Ingredients Together: In a large bowl, toss the cooled orzo, grilled corn, and chopped veggies with some light olive oil. The mixture should have a lovely sheen. Stir gently to ensure everything is coated without mashing the veggies. If you are too rough, your vegetables might end up a bit squished.
- Add Seasoning and Lime Juice: Sprinkle in salt, pepper, and a generous squeeze of fresh lime juice to taste. Give everything another good mix, and your salad should brighten up instantly. Overshadowing the flavors with too much seasoning can be tempting, so start with a little and adjust as you go.
- Finish with Fresh Herbs: Finally, chop up some fresh basil or parsley and toss it into the salad for an extra pop of flavor. The fresh herbs should smell amazing. If you skip this step, you might miss that lovely herbal note that brings everything together in the salad.
- Chill Before Serving: Let the salad chill in the fridge for a bit before serving. This helps the flavors meld beautifully. Plus, it is super refreshing on a warm day! Just do not leave it too long, or the veggies may lose their crunch.
Notes
- Storage Tips: Cover and refrigerate until ready to serve.
- Expert Tips: If orzo feels mushy after cooking, aim for al dente and rinse it under cold water to halt the cooking process. For a fresh taste, use ripe peaches; if they seem less sweet, a drizzle of honey or maple syrup can enhance their flavor. When the salad lacks flavor, a bit more lime juice or a pinch of salt can elevate the taste significantly. If you want extra flavor, grilling fresh corn adds a delightful smokiness that enhances the overall dish. For a quicker meal prep, assemble the salad a few hours ahead, keeping it refrigerated until serving for the best freshness.
- Reheating Instructions: Not applicable for this salad. Served cold.
- Serving Suggestions: Pair with grilled chicken or shrimp, serve as a stand-alone lunch, or accompany with crusty bread.
- Recipe Variations: Add feta cheese for a tangy flavor, incorporate different herbs like mint or cilantro, or substitute quinoa for orzo for a gluten-free option.
- Ingredient Notes: Choose ripe peaches for the best sweetness. For substitutions, use diced mango or nectarines for a similar sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 268
- Sugar: 15g
- Sodium: 81mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 8g
- Cholesterol: null