Summer Orzo Salad with Roasted Corn & Basil Vinaigrette 

AuthorHalli Martin

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Summer Orzo Salad with Roasted Corn & Basil Vinaigrette 

Yields6 Servings
Orzo Salad
 1 cup orzo
 1 ear of corn
 1 Persian cucumber, thinly sliced
 1 jalapeño, thinly sliced
 8 oz cow's milk Feta cheese in brine
 1 cup cherry tomatoes, sliced
 2 tbsp fresh basil, chopped
 1 lemon
 ½ tsp Kosher salt
 ½ tsp fresh cracked black pepper
 Basil Mint Vinaigrette Dressing
1

preheat the oven to 425

2

bring a large pot of salted water to a boil

3

when the water boils, add in 1 cup of orzo and cook about 10 mins or according to the package for al dente

4

remove the husk and silks from the corn and roast at 425 for 10 mins

5

when the pasta is ready, strain it and toss in about 1/4 of the Basil Mint Vinaigrette

6

transfer the orzo to the refrigerator and let cool for at least 30 mins

7

remove the corn from the cob

8

when the orzo has cooled, toss in the sliced cucumber, tomatoes, jalapeño, corn and fresh basil

9

crumble in the feta and season with salt and pepper

10

toss in the remaining Basil Mint Vinaigrette

11

check for seasoning and add more salt and the juice of one lemon if needed

12

serve cold and garnish with any remaining fresh herbs

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Ingredients

Orzo Salad
 1 cup orzo
 1 ear of corn
 1 Persian cucumber, thinly sliced
 1 jalapeño, thinly sliced
 8 oz cow's milk Feta cheese in brine
 1 cup cherry tomatoes, sliced
 2 tbsp fresh basil, chopped
 1 lemon
 ½ tsp Kosher salt
 ½ tsp fresh cracked black pepper
 Basil Mint Vinaigrette Dressing
Summer Orzo Salad with Roasted Corn & Basil Vinaigrette
IngredientsDirections