Summer Orzo Salad Recipe
By Francesca Black
This Orzo Salad Recipe takes a bold twist on a beloved barbecue favorite with heirloom tomatoes and charred corn.
- Yield
- 6
Ingredients
- 1 lb orzo pasta,, cooked al dente according to package directions
- 4 ears fresh corn,, shucked, kernels cut from the cob to include in the salad or enjoy the ears of corn alongside the dish
- 1–2 lbs heirloom cherry tomatoes,, halved
- 2–4 scallions,, thinly sliced
- 1 clove garlic,, grated or diced
- 1 shallot,, diced
- 1 fresno chili or jalapeno,, seeds removed, diced
- 1 lemon or lime,, juiced
- 1 tbsp white wine vinegar or sherry vinegar
- 3 tbsps olive oil
- 2 tbsps mayo,, or 1 extra tbsp olive oil
- 1 tsp kosher salt
- Freshly ground pepper
- Crumbled queso fresco or cotija cheese
- Chopped cilantro or parsley
Method
- Rinse cooked orzo with cold water and chill, adding a little olive oil.
- Heat broiler to high. If including the corn in the salad, coat corn kernels lightly with 1 tsp olive oil, fresh ground pepper and ½ tsp kosher salt. Broil on a baking sheet until charred in a few spots, approximately 3–5 minutes.
- Make the dressing: whisk together olive oil, mayo, citrus juice, scallions, diced chili, vinegar, shallot, ½ tsp salt and a few grinds of pepper. Don’t forget to taste along the way.
- In a large mixing bowl, combine orzo, charred corn, halved tomatoes, chopped herbs and the dressing. Just before serving, garnish with queso fresco and more fresh herbs.