Ingredients
Scale
- 1 1/2 cups uncooked orzo
- 1 pound asparagus (trimmed and cut into 1-inch pieces)
- 2 ears of corn (shucked and cleaned)
- 1 pint grape or cherry tomatoes (halved)
- 2 tablespoons extra virgin olive oil
- Juice from 1 large lemon
- 1 garlic clove (minced)
- 1 small shallot (minced)
- 1 tablespoon parsley (minced)
- 1 tablespoon basil (minced)
- Salt
Instructions
- Whisk together olive oil, lemon juice, minced garlic, shallot, parsley, and basil in a small bowl. Refrigerate for later use.
- In a large skillet, boil orzo with salted water; add asparagus and corn to steam. Cook for about 8 minutes until tender.
- Pan-sear corn in a hot skillet until charred; let cool before cutting off kernels.
- In a large bowl or skillet, combine cooked orzo mixture with corn kernels, asparagus pieces, halved tomatoes, and vinaigrette dressing. Toss well to coat evenly.
- Serve warm or chill for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Mixing & Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg