Indulge in a vibrant and refreshing Orzo Salad with Corn, Tomatoes, and Basil, bursting with flavors and textures. This delectable salad features perfectly cooked orzo pasta tossed with juicy sweet corn, ripe and flavorful tomatoes, and aromatic basil leaves. Marinated in a zesty dressing of olive oil, lemon juice, garlic, and herbs, this salad is a symphony of freshness and tang. Discover variations of this classic salad, including a Mediterranean-inspired version with sun-dried tomatoes, Kalamata olives, and feta cheese, and a hearty Greek Orzo Salad with cucumbers, red onions, and a tangy dressing. Each variation offers a unique taste experience, making this salad a versatile dish perfect for picnics, potlucks, or light summer meals.
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ROASTED CORN ORZO PASTA SALAD
This easy Orzo Pasta Salad with roasted corn and sliced tomatoes is loaded with flavor by adding fresh herbs and garlic and tossing in a light lemony sauce.
Provided by Sherri Hagymas
Categories Appetizer
Time 30m
Number Of Ingredients 10
Steps:
- Cook Orzo pasta according to package directions. Drain and set aside to cool.
- Add 1 tablespoons oil to a large skillet, add garlic and saute over medium-high heat,and cook for about 3 minutes.
- Add corn and saute 3 more minutes.
- Remove from heat and let cool.
- In a large bowl combine orzo, tomatoes and basil stir well.
- Then add in cooled corn and garlic mixture
- In a medium bowl, combine 1/4 cup olive oil, vinegar, lemon juice, salt, and pepper. Stir to combine.
- Pour dressing over salad and toss well.
- Serve at room temperature.
- ENJOY!!
Nutrition Facts : ServingSize 1 cup, Calories 247 kcal, Carbohydrate 35 g, Protein 6 g, Fat 9 g, SaturatedFat 2 g, Sodium 9 mg, Fiber 2 g, Sugar 4 g
ORZO SALAD WITH CORN, ARUGULA AND CHERRY TOMATOES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- 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.
ORZO SALAD
Steps:
- To make the dressing, in a small mixing bowl, whisk together the lemon zest and juice, garlic, 1/2 cup olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Set the dressing aside.
- To make the salad, combine the bell pepper, cucumber, onion, chickpeas, olives, walnuts, mint and parsley in a large mixing bowl.
- Meanwhile, bring a large pot of water to a boil. Stir in 3 tablespoons of salt and a small splash of olive oil. Add the orzo and cook for 7 to 9 minutes, or according to the directions on the package. Drain the orzo in a colander, then add it to the vegetable mixture while the orzo is still hot. Immediately pour the dressing onto the orzo and vegetables, and stir to combine. The hot orzo will readily absorb the dressing. Add a splash more olive oil if the salad seems too dry. Allow the salad to cool to room temperature, and add the feta, if desired. Cover and refrigerate for 1 to 2 hours.
- Give the salad a stir, then taste and adjust the seasoning before serving, if need be.
ORZO SALAD WITH CORN, TOMATOES, & BASIL
Make and share this Orzo Salad With Corn, Tomatoes, & Basil recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
- To prepare salad, cook pasta according to package directions, omitting salt and fat.
- Drain, and place in a large bowl.
- Spoon half of dressing over pasta; toss to coat.
- Cool to room temperature.
- Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
- Let stand 30 minutes.
ORZO SALAD
Steps:
- Bring a pot of generously salted water to a rapid boil. Add the orzo and cook according to package directions, adding the corn in the last minute of cooking, until al dente, about 8 minutes. Drain and transfer to a medium bowl. Set aside.
- Pour the lime juice over the avocado and coat evenly (this will minimize discoloration). Whisk together the olive oil, vinegar, sugar, cumin, and 1/2 teaspoon salt. Drizzle over the orzo and add the avocado with lime juice, tomatoes, and parsley. Mix until combined and serve warm or at room temperature.
TOMATO AND BASIL ORZO SALAD
This is from sunset. Posting for safe keeping Times are approximate Notes: Serve this warm salad as a main dish for a light lunch or as a dinner companion to grilled steak, chicken, or fish.
Provided by wicked cook 46
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.
- Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.
- Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.
CORN SALAD WITH TOMATOES, BASIL AND CILANTRO
High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
- Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.
ONE-POT ORZO WITH TOMATOES, CORN AND ZUCCHINI
This recipe is inspired by the tail end of summer, when fresh produce and herbs abound but the heat waves are finally starting to relent. And while this dish makes a wonderful stage for the season's produce at its peak, it can also turn sad-looking February vegetables into a sauce that makes it feel like summer. The trick is to sauté the tomatoes slowly, until they've collapsed and become deeply sweet and fragrant. The orzo cooks right in the sauce, which cuts down on the dishes and allows the pasta to absorb the flavor as it cooks. If you prefer a larger pasta shape, stick to the traditional method of boiling pasta for best results, and save some pasta water to help loosen the sauce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Lidey Heuck
Categories pastas
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
- Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
- Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look "saucy" as it cooks; if at any point it looks dry, add another 1/4 cup water.
- Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.
Tips
- Use fresh, seasonal ingredients for the best flavor. This is especially important for the tomatoes, corn, and basil.
- Cook the orzo al dente according to the package instructions. You don't want it to be too soft or mushy.
- Let the orzo cool completely before assembling the salad. This will help prevent the salad from becoming watery.
- Use a light, flavorful dressing. A simple vinaigrette or lemon-herb dressing is a good option.
- Add some crumbled feta or goat cheese for a creamy, tangy flavor.
- Serve the salad immediately or chill it for later. It's also a great make-ahead dish for picnics or potlucks.
Conclusion
Orzo salad with corn, tomatoes, and basil is a refreshing, flavorful, and versatile dish that's perfect for summer. It's easy to make and can be tailored to your own taste preferences. Whether you serve it as a main course or a side dish, this salad is sure to be a hit!
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