Orzo Salad with Zucchini and Corn

So fresh tasting, this bright, summery salad can even be made ahead!

Using some quintessential summer veggies to add nutrients and flavor makes this dish perfect to serve at your next gathering, or when dining al fresco! Delicious served warm, at room temp AND even cold straight from the fridge!! 

Serves 4

Ingredients

• 2 tbsps White
• 2 TBS White Wine Vinegar
• 1/2 Clove Garlic (grated)
• 3/4 cup Goat Cheese (crumbled)
• 1/2 cup Basil Leaves (chopped or torn)

Instructions

Cook the orzo (or gluten free orzo, or tri-color quinoa) according to the package directions. Drain and add to a large bowl.

Meanwhile, using a cast-iron pan or your grill (check out this cool PORTABLE outdoor grill!), cook the corn over medium-high heat for about one to two minutes per side or until lightly charred on all sides.

Once corn is cooked, remove and let it cool before slicing the kernels off the cob. Season with salt and pepper and transfer to the bowl with the orzo. This handy gadget makes getting corn off the cob so simple!    I recommend using a kitchen glove to protect your fingers and give you a better grip!

In the same skillet over medium heat, add a small drizzle of oil.

Once hot, add the zucchini and cook for about two to three minutes per side, until browned and just cooked through. Remove and season with salt and pepper. Transfer to the bowl with the orzo.

Using a fine grater or microplane, grate 1/2 clove garlic into a small jar, add the oil and the white wine vinegar and season with salt and pepper. Shake to combine.

Pour the dressing over the orzo salad and top with goat cheese and basil. Divide onto plates and enjoy! (Servings are about 1.5 cups)

To Make Ahead

Combine all ingredients except goat cheese and basil. Store in an airtight container in the refrigerator up to 3 days. Top with goat cheese and basil just before serving. 

Enjoy!

Some posts may contain affiliate links, from which we receive a small commission.