Mediterranean Style Orzo Salad with Corn
Bright, fresh, and bursting with bold Mediterranean flavors, this Mediterranean Style Orzo Salad with Corn is the ultimate summer dish that’s perfect for picnics, barbecues, or a light weeknight dinner. Featuring tender orzo pasta paired with sweet corn kernels, crisp cucumber, juicy cherry tomatoes, and briny Kalamata olives, every bite is a harmonious blend of texture and taste. Crumbled feta cheese adds a creamy tang, while fresh parsley lends a garden-fresh vibrancy. Tossed in a zesty dressing made from extra-virgin olive oil, lemon juice, garlic, and aromatic dried oregano, this salad is as wholesome as it is flavorful. Ready in just 30 minutes, it’s served chilled to highlight its refreshing ingredients, making it an ideal side for grilled meats or seafood, or a satisfying vegetarian main. Packed with Mediterranean-inspired ingredients, this orzo salad is a crowd-pleaser you’ll turn to again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Orzo pasta
- 1 cup Fresh corn kernels (from approximately 2 ears of corn)
- 1 cup Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, finely diced
- 0.5 cup Crumbled feta cheese
- 0.25 cup Kalamata olives, sliced
- 0.25 cup Fresh parsley, chopped
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 unit Garlic clove, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the orzo according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
If using fresh corn, blanch the corn kernels in boiling water for 2-3 minutes, then drain and set aside to cool. Alternatively, use canned or frozen corn (thawed).
In a large mixing bowl, combine the cooled orzo, corn kernels, diced cucumber, halved cherry tomatoes, red onion, feta cheese, olives, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper to create the dressing.
Pour the dressing over the orzo mixture and toss gently to combine, ensuring all ingredients are evenly coated.
Taste the salad and adjust seasoning with additional salt or lemon juice, if needed.
Chill the salad in the refrigerator for at least 20 minutes before serving to allow flavors to meld together.
Serve the salad cold or at room temperature as a light main dish or side for grilled meats, seafood, or pita bread.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 23.9 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1876 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
