Orzo Salad with Corn, Arugula, and Cherry Tomatoes
Recipe provided by Tiffani Thiessen
Difficulty: Easy
Servings: 4 to 6
Nutritional Information Per Serving (based on 6 servings): Calories 447, Total Fat 10 g, Saturated Fat 3 g, Carbohydrates 74 g, Dietary Fiber 5 g, Sugars 9 g, Protein 17 g, Cholesterol 8 mg, Sodium 190 mg
Total preparation time: 35 minutes
Active cooking time: 30 minutes
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1-pound box of orzo pasta
- 4 ears fresh corn
- 2 cups halved cherry tomatoes
- 4 to 5 cups baby arugula
- Lemon oil, for drizzling
- 1/2 cup shaved Parmesan cheese
Instructions
- Heat olive oil in a medium skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 8 minutes. Remove from heat and cool.
- Prepare the orzo according to package directions.
- Cook the corn by grilling or boiling until tender, about 5 minutes. Slice kernels off the cob.
- In a large bowl, combine cooked onions, orzo, cherry tomatoes, and corn. Gently fold in arugula. Drizzle with lemon oil and top with shaved Parmesan.
Pro tip: Prepare ahead, but add arugula, lemon oil, and Parmesan just before serving for maximum freshness and crunch!
Whip up this vibrant, crowd-pleasing Orzo Salad bursting with sweet corn, peppery arugula, and juicy cherry tomatoes. It's an easy summer stunner from Tiffani Thiessen that comes together in just 35 minutesperfect for picnics, barbecues, or weeknight wow-factor. Your guests will rave about the zesty lemon drizzle and cheesy finish. Dive in and taste the joy of fresh, simple flavors!
