This herbed orzo salad with charry red pepper and corn is one of my go-to summer sides that’s perfect for picnics or cookouts … or anytime. I love it just as is. But it’s a flexible salad in which you can toss in some extras, like leftover grilled veggies or cashew cheese.

Preparing the orzo

You’ll first cook the orzo. No need to salt the water as you’ll get plenty of salt when you stir the freshly cooked orzo with a lemon vinaigrette — here that’s just lemon juice, extra-virgin olive oil, sea salt, and freshly ground black pepper. Though this is a salad, you don’t rinse the orzo in cold water. You’ll want the orzo warm so it soaks up the citrus vinaigrette. And then you let it cool naturally.

Adding the charry veggies

After that you’ll toss in pan-grilled, grilled, or flame-roasted red bell pepper and sauteed corn. If you prefer–and you’re grilled the red bell pepper, you can use grilled corn here instead. Either way, the charriness (or caramelization) of both of these veggies is the “secret” to this recipe’s success.

Finishing the recipe

To complete the recipe, you’ll stir in basil for herbal freshness, an optional high-flavored ingredient (like leftover grilled veggies or cashew cheese) for fun or function, and lemon zest for zinginess. A sprinkling of pan-toasted pine nuts is a perfect crunchy accent.

Optional serving idea

By the way, you can also transform this herbed orzo salad with charry red pepper and corn into a leafy salad. Simply toss it with desired amount of fresh baby arugula or baby spinach and dress with additional lemon vinaigrette.

Hope you enjoy it!

herbed orzo salad with charry red pepper and corn

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• Author: Jackie Newgent
• Yield: 6 servings 1x
• Diet: Vegan

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This herbed orzo salad with charry red pepper and corn is one of my go-to summer sides that’s perfect for picnics or cookouts … or any time. I love it just as is. But it’s a flexible salad in which you can toss in some extras, like leftover grilled veggies or cashew cheese.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/4 cups (227 grams) orzo (ideally organic and/or whole-wheat)
• Juice and zest of 1 lemon (3 tablespoons juice)
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon sea salt, divide
• 1/2 teaspoon freshly ground black pepper
• 1 large organic red bell pepper
• 2 cups (240 grams) fresh or frozen organic corn kernels, thawed (if frozen)
• 1/3 cup packed (15 grams) chopped fresh basil or herb mixture
• 1/3 cup high-flavored ingredient of choice, such as scallions, cashew cheese, olives, artichoke hearts, or leftover grilled veggies (optional)
• 2 tablespoons pine nuts, pan-toasted (optional)

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Instructions

1. Cook the orzo according to package directions.
2. Meanwhile, in a large bowl, whisk together the lemon juice, 2 tablespoons of the oil, 3/4 teaspoon of the salt, and the black pepper.
3. Drain the orzo well. Add the hot orzo to the lemon vinaigrette in the large bowl and stir to coat. Set aside to slightly cool, stirring occasionally to prevent sticking.
4. While orzo is cooling, grill, pan-grill, or flame-roast the bell pepper until charred as desired. When cool enough to handle, cut into small dices. Stir into the orzo.
5. Heat the remaining 1 tablespoon oil in a large cast iron or other stick-resistant skillet over medium-high. Add the corn and remaining 1/4 teaspoon salt and sauté until the corn is caramelized, about 6 minutes. Alternatively, grill 3 corn-on-the-cobs and, when cool enough to handle, cut kernels off cobs. Stir corn into the orzo.
6. When ready to serve, stir in the basil, high-flavored ingredient (if using), and desired amount of lemon zest. Adjust seasoning. Transfer to a serving bowl or platter and sprinkle with the pine nuts, if desired. Enjoy!

• Category: salad
• Cuisine: american, mediterranean

Nutrition

• Serving Size: about 1 cup
• Calories: 260 calories
• Sugar: 5g includes 0g added sugars
• Sodium: 390mg
• Fat: 8g
• Saturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg

For other orzo recipes, try lemony herb “orzotto” with garlicky chickpeas (see recipe HERE), orzo & arugula salad with california prunes (see recipe HERE), and spring “clean” orzo salad (see recipe HERE).