Late Summer Garden Orzo Salad
Fresh grilled corn, garden tomatoes, peppery arugula and whole-wheat orzo tossed in a light, no-added-salt vinaigrette and finished with shaved Parmesan.
Equipment
Ingredients
- 1 package whole-wheat orzo
- 1½ cups fresh corn preferably grilled and cut from the cob
- 1 cup cherry tomatoes halved
- 3 cups fresh arugula plus more if desired
- ½ cup thinly sliced red onion
- ½ cup shaved Parmesan cheese
- Greek-style vinaigrette to taste
Instructions
- Cook the orzo. Prepare the whole-wheat orzo according to the package directions. Drain and allow it to cool.
- Grill the corn. Grill fresh ears of corn until tender with a little char on the outside. Allow them to cool enough to handle, then carefully cut the kernels from the cob. You'll need about 1½ cups.
- Prep your vegetables. Halve the cherry tomatoes, thinly slice the red onion and wash and dry the arugula.
- Put it all together. In a large serving bowl, combine the cooled orzo, grilled corn, tomatoes and red onion. Add the vinaigrette a little at a time and toss.
- Add the greens. Gently fold in the arugula. I like plenty of greens in mine, so feel free to add another handful.
- Finish with Parmesan. Top with shaved Parmesan and plenty of freshly ground black pepper. Serve immediately or chill until you're ready to eat.
For the Vinaigrette
For the dressing, I use the Greek-style vinaigrette from Cucina by Elena as my inspiration, with a couple of changes for the way we eat: I omit the added salt and add a splash of water. The water helps the vinaigrette emulsify and keeps it from separating as quickly, especially if you're storing leftover dressing in the refrigerator.See the original Greek dressing recipe from Cucina by Elena
Nutrition
Serving: 8servingsCalories: 286kcalCarbohydrates: 39gProtein: 9gFat: 12gCholesterol: 2mgSodium: 90mgFiber: 6gSugar: 4g
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