| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 447 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 17 g |
| Cholesterol | 8 mg |
| Sodium | 190 mg |
Reviews
I think this recipe is a great base, but it needs a punch of flavor (the lemon oil isn’t really sufficient, IMO). I make a basil vinaigrette (if you Google it, it’s the first recipe that pops up) that makes this dish really stellar – a quarter cup of that tossed in is all you need. Also, if you can find them, baby heirloom tomatoes look beautiful in this salad (Trader Joes sells them). With these modifications, it’s an amazing summer side dish that everyone asks for the recipe!
Added fresh basil. Yellow peppers chopped. With a lemon apple cider vinegar dressing ! Delicious and refreshing !
Best take-along summer salad there is, because no worry about mayonnaise! An original… no one is going to be bringing pasta salad like this! I have been asked over and over to bring it to parties and my family gobbles it up too. I always double recipe. Keeps well in refridge if there is any to bring home. Lemon oil is olive oil withe lemon zest added; I let mine steep for a day but it can be used whenever your ready for it. You can make it first.while cooking orzo.
I just made about 6 oz. oil and 1 large lemon zest. Make more than you need and can be used for sauteing chicken or fish or veggies. I keep mine in a spaghetti jar! I have never grilled my corn yet but I substitute thawed frozen corn. Still great because the star is the lemon pasta. I have gone without the parmesan a few times but I always add extra lemon zest and the juice of the lemons I zest. Love this easy recipe!!! Cathy W, Columbus, Ohio
I just made about 6 oz. oil and 1 large lemon zest. Make more than you need and can be used for sauteing chicken or fish or veggies. I keep mine in a spaghetti jar! I have never grilled my corn yet but I substitute thawed frozen corn. Still great because the star is the lemon pasta. I have gone without the parmesan a few times but I always add extra lemon zest and the juice of the lemons I zest. Love this easy recipe!!! Cathy W, Columbus, Ohio
This is really good. The sweetness from the corn with the pepperiness of the arugula give it a great flavor. I couldn’t find lemon oil so I subbed Olive Oil + Lemon Juice. I served it alongside seared steak. The flavors of the salad went well with the steak.
Overall, great salad. I like your style, Tiffani.
Overall, great salad. I like your style, Tiffani.
Loved this dish. Perfect side dish for grilled protein. Served room temperature. The lemon oil gives a great pop. I used a mixture of yellow and red cherry tomatoes. Also, I grilled my corn in their husks with a lite char, then cut off the cob.
Made this as a side dish tonight (followed the recipe exactly) – it’s a new favorite in my house. This will be a staple all summer long! Thanks!!!