Orzo Salad with Corn Tomatoes Basil
Bright, refreshing, and bursting with summer-inspired flavors, this Orzo Salad with Corn, Tomatoes, and Basil is the perfect side dish or light meal for any occasion. Tender, al dente orzo pairs beautifully with sweet corn kernels, juicy cherry tomatoes, and fragrant ribbons of fresh basil, creating a vibrant, colorful medley that’s as pleasing to the eye as it is to the palate. Tossed in a zesty lemon-Dijon vinaigrette and sprinkled with optional Parmesan cheese, this salad is a delicious balance of tangy, savory, and fresh flavors. Whether served warm or chilled, it’s ideal for picnics, barbecues, or quick weeknight dinners. Ready in just 25 minutes, this easy-to-make pasta salad is a must-try for fans of heart-healthy, Mediterranean-inspired dishes!
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 1.5 cups Corn kernels (fresh, frozen, or canned)
- 2 cups Cherry tomatoes
- 1 cup Fresh basil leaves
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 clove Garlic (minced)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
- 0.5 cup Parmesan cheese (optional, grated)
Instructions
Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente, about 7-10 minutes.
While the orzo is cooking, prepare the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Set aside.
If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it, and if using canned corn, drain and rinse it.
In a skillet over medium heat, lightly cook the corn kernels for 2-3 minutes until tender and slightly charred. Allow them to cool.
Halve the cherry tomatoes and thinly slice the basil leaves into ribbons (chiffonade).
Once the orzo is cooked, drain it well and rinse under cold water to stop the cooking process. Transfer it to a large mixing bowl.
Add the cooked corn, cherry tomatoes, basil, and Parmesan cheese (if using) to the orzo.
Drizzle the prepared vinaigrette over the salad and toss gently to combine. Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, or chill in the refrigerator for 30 minutes to let the flavors meld together. Enjoy!
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3169 mg | 138% | |
| Total Carbohydrate | 227.4 g | 83% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 31.0 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1421 mg | 109% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1697 mg | 36% | |
*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.
