Orzo Salad with Corn, Arugula and Cherry Tomatoes

Orzo Salad with Corn, Arugula and Cherry Tomatoes

The corn adds an extra nice bit of texture to this yummy salad. Dovetailing Tip: Use the corn you grilled on day 1 for todays salad.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 65

2 tablespoons olive oil
1 yellow onion, chopped
1 -1 pound box orzo
4 ears fresh corn
2 cups sliced cherry tomatoes
4 to 5 cups baby arugula
lemon oil, for drizzling
1/2 cup shaved parmesan

Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.

Cook the orzo according to the package directions.

Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.

Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.

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