Get ready to transform your ordinary meal into an extraordinary culinary experience with this mouthwatering orzo salad that screams summer freshness! Imagine tender orzo pasta mingling with smoky grilled corn, juicy cherry tomatoes, and a zesty cilantro dressing that will transport you to a sunny outdoor feast. This recipe is not just a salad; it's a flavor explosion that will become your new go-to dish for picnics, barbecues, or a quick and impressive weeknight dinner.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 2 ears of corn, grilled and kernels removed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1/4 cup olive oil
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Measure out 1 cup of orzo pasta, 2 ears of corn, 1/2 cup of cherry tomatoes, and 1/4 cup of cilantro. Set aside the olive oil, lime, salt, and pepper for the dressing.
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the orzo is cooking, prepare the corn. Preheat your grill to medium-high heat. Grill the corn on the cob for about 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred. Remove from the grill and let cool.
- Once the corn is cool enough to handle, use a sharp knife to carefully cut the kernels off the cob. Place the kernels in a large mixing bowl.
- In the same mixing bowl with the corn, add the halved cherry tomatoes and chopped cilantro.
- Once the orzo is cooked, drain it in a colander and rinse under cold water to stop the cooking process and cool it down. Add the cooled orzo to the mixing bowl with the corn, tomatoes, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper to create the dressing. Adjust the seasoning to taste.
- Pour the dressing over the orzo salad mixture and toss gently to combine, ensuring that all ingredients are evenly coated with the dressing.
- Let the salad sit for about 10 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
- Garnish with additional cilantro if desired, and enjoy your orzo salad with grilled corn!
Tips
- For the most intense corn flavor, use fresh summer corn and grill it directly on the cob. The char adds a smoky depth that takes this salad to the next level.
- Make sure to rinse the orzo with cold water after cooking to stop the cooking process and prevent it from becoming mushy. This also helps cool down the pasta quickly.
- Let the salad rest for 10-15 minutes before serving to allow the flavors to meld together. The salad actually tastes better as it sits!
- Feel free to customize: Add grilled chicken for protein, swap cilantro for parsley, or include diced avocado for extra creaminess.
- This salad can be made ahead and stored in the refrigerator for up to 2 days, making it perfect for meal prep or potlucks.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 40g
Protein: 8g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
