Summer Orzo Salad with Fresh Corn and Tomatoes
By Ethan Parker
Prep
15 min
Cook
10 min
Total
25 min
Servings
4
Level
Easy
Prepare this 8-cup orzo salad ahead of time to serve at a barbecue․ Save fresh herbs that you are adding to the salad for the serving stage to get the most flavor․ The orzo‚ which is light in color‚ and sweet corn and halved cherry tomatoes are mixed with a clear‚ slightly thickened vinaigrette in a glass bowl․
I slice cherry tomatoes in half to drain their juices․ I chop the red onion into 1/8-inch pieces so neither vegetable overpowers the other in any one bite of salad․ Chopped red onion adds flavor and visual appeal to the salad without overpowering it․ I like the color contrast between onion and pasta․ Whisk oil‚ vinegar‚ salt‚ and pepper until dressing thickens slightly․ Dressing should coat the pasta thoroughly‚ with little or no leftover liquid in the glass salad bowl․
Cook the orzo until tender but not overcooked․ Rinse the cooked orzo in cold water for 60 seconds․ Rinsing removes starch․ I toss the cooled orzo gently with the vinaigrette to ensure even coating of individual orzo pieces in the salad bowl and prevent clumping․ Individual orzo pieces are desired in the salad bowl․ You can grill corn to improve its flavor‚ but I suggest using standard yellow corn․
At a cookout‚ I served it with brown sugar-grilled pork chops and cowboy butter on the side for the meat․ It complements a Mediterranean meal of rice‚ beans‚ and grilled chicken․ At a buffet with other cold foods‚ I served it with Italian grinder tortellini salad․
Why you'll love this recipe
- The 8-cup serving size offers a generous amount of barbecue side dish without the need for additional serving bowls․
- Most of the preparation is done elsewhere, The only preparation step to perform when serving the dish is to add herbs․
- The prepared salad dressing sticks to the pasta and doesn't run off into the other salad ingredients․
- Cold orzo stays separate after washing, This prevents clumping when serving orzo․
- Corn and tomato add color‚ which will be visible if served in a clear glass serving bowl․
- It works well with pork ribs and brown sugar-spiced pork chops because the vinegar cuts through the meat․
Ingredients
- •16 oz orzo pasta (approx. 450 g)
- •2 cups cherry tomatoes (halved, approx. 300 g)
- •1 ½ cups sweet corn kernels (fresh or canned, approx. 250 g)
- •½ cup red onion (finely diced, approx. 60 g)
- •½ cup fresh cilantro (coarsely chopped, approx. 15 g)
- •½ cup fresh flat-leaf parsley (coarsely chopped, approx. 15 g)
- •½ cup extra virgin olive oil (120 ml)
- •3 tbsp white wine vinegar (45 ml)
- •1 tsp sea salt (plus a generous tablespoon for the pasta water)
- •½ tsp black pepper
Instructions
- 1
Bring 4 quarts (3.8 L) of water to a rolling boil and add a generous tablespoon of salt.
- 2
Add the orzo and cook for exactly 8-9 minutes, or until just al dente.
- 3
Drain the orzo in a fine-mesh colander and rinse it under cold running water for 60 seconds.
- 4
Halve the cherry tomatoes lengthwise while the pasta drains.
- 5
Finely dice the red onion into 1/8-inch (3 mm) pieces.
- 6
Whisk the olive oil, white wine vinegar, sea salt, and black pepper in a small jar or bowl until unified and slightly thickened.
- 7
Combine the cooled orzo, tomatoes, corn, and red onion in a clear glass bowl.
- 8
Pour the vinaigrette over the salad and toss gently with a large spoon or silicone spatula.
- 9
Fold in the coarsely chopped cilantro and parsley just before serving.
FAQ
Nutrition (per serving)
Calories
285
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