Best 8 Orzo Salad With Corn Tomatoes Basil Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

Let's cook with our recipes!

ROASTED CORN ORZO PASTA SALAD



Roasted Corn Orzo Pasta Salad image

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

1 TBSP coconut or olive oil
3 cloves garlic (minced)
1 lb of frozen corn or 2 cups of fresh cooked corn
1 pint of cherry tomatoes
1/2 lb of orzo pasta
1/4 cup olive oil
1/4 cup fresh basil (chopped)
2 TBSP red wine vinegar
1 TBSP lemon juice
salt and pepper to taste

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



Orzo Salad with Corn, Arugula and Cherry Tomatoes image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 yellow onion, chopped
One 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

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



Orzo Salad image

Provided by Food Network

Categories     side-dish

Time 3h

Yield 8 cups

Number Of Ingredients 17

2 teaspoons lemon zest (1 lemon)
6 tablespoons freshly squeezed lemon juice (2 to 3 lemons)
1 medium clove garlic, grated
1/2 cup extra-virgin olive oil, plus more as needed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large red, yellow or orange bell pepper, diced
1/2 large seedless English cucumber, watery pulp scooped out and discarded, diced (about 1 1/2 cups)
1/2 medium red onion, finely chopped (about 3/4 cup)
1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 cup pitted and halved Kalamata olives
1 cup roughly chopped walnuts
1/4 cup finely chopped fresh mint
3 tablespoons finely chopped fresh Italian flat-leaf parsley
3 tablespoon kosher salt
1 pound dried orzo
6 ounces brine-packed Greek feta, crumbled (optional)

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



Orzo Salad With Corn, Tomatoes, & Basil image

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

2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, crushed
1 cup uncooked orzo pasta (rice-shaped pasta)
2 cups fresh corn kernels (about 4 ears)
2 cups chopped tomatoes
1/2 cup vertically sliced red onion
1/4 cup finely chopped fresh basil

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



Orzo Salad image

Provided by Mary Nolan

Categories     side-dish

Time 28m

Yield 6 servings

Number Of Ingredients 11

1 cup whole-wheat orzo pasta
3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups)
2 tablespoons fresh lime juice
1 avocado, diced
1/4 cup olive oil
2 tablespoons cider vinegar
2 tablespoons sugar
3/4 teaspoon ground cumin
1/2 teaspoon salt
1 pint grape tomatoes, halved
1/4 cup chopped flat leaf parsley

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



Tomato and Basil Orzo Salad image

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

1 1/2 cups dried orzo pasta
1 1/4 lbs firm-ripe tomatoes, at room temperature
3/4 cup chopped fresh basil leaf
1 -2 garlic clove, peeled and minced
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
about 1/4 cup grated parmesan cheese
salt and pepper

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



Corn Salad With Tomatoes, Basil and Cilantro image

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

5 ears of corn
1 pint cherry or grape tomatoes, halved
1 lime
3 tablespoons extra-virgin olive oil
Salt
1/4 teaspoon minced seeded fresh habanero or other very hot chile (optional)
1/2 cup fresh basil leaves
1/4 cup fresh cilantro leaves

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



One-Pot Orzo With Tomatoes, Corn and Zucchini image

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

3 tablespoons olive oil
1 Vidalia or yellow onion, chopped
1 1/2 teaspoons kosher salt, plus more for seasoning
Black pepper, to taste
1 medium zucchini (about 8 ounces), halved lengthwise, seeded and 1/2-inch diced
3 garlic cloves, minced
2 pints cherry tomatoes, halved
1/3 cup torn fresh basil leaves, plus more for serving
1/4 teaspoon red-pepper flakes, plus more to taste
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1 1/4 cups orzo
Kernels from one ear of corn (about 1/2 cup)
1 cup torn or medium-diced fresh mozzarella (about 5 ounces)
1/4 cup grated Parmesan

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!

Related Topics