Get my FREE Vision For Livin’ Letter with healthy recipes that taste great + wellness tips that actually work

Orzo Pasta Summer Salad

August 16th, 2015 | no comments

Y’all it’s the summer, it’s hot, and I don’t know about you but I certainty don’t want to spend too much time cooped up in a kitchen. No! I want to be OUTSIDE, breathing in the fresh air and soaking up the glorious vitamin D.

Our summer season is so short here in NYC, so I love to take advantage of it as much as possible with long beach days, trips to the market, and soaking up the gorgeous sunset from our balcony.

They’re seriously AMAZING:

IMG_2403

Anyway, today I wanted to talk about a super easy “cook once, eat 9 times” kinda meal that pairs great as a side dish or a main over greens or topped with a BBQ grilled fish of your choice (I love me a summer BBQ!). This recipe is great to bring to a picnic or summer BBQ and is pretty simple to make. It requires some preparation, but once it all comes together the flavors complement each other so well that you’ll be saying the word “YUM!” out loud, I promise.

Since there are so many ingredients I am going to give you the individual ingredient prep directions and that way if there is something you want to take or leave, you can!

IMG_2456

Cook 3 cups Whole Wheat Orzo Pasta: I cooked 3 cups organic orzo pasta in salted water for 1 minute less than the package said (I like my pasta “al dente”). Once strained I immediately tossed in 1 TBSP of first cold pressed extra virgin olive oil so the orzo doesn’t stick together.

IMG_2469

2 ears of corn: shuck your fresh corn (abundant at the markets in the summer) and then slice the kernels off the cob. In the same pot you used to cook the orzo bring water to a rigorous simmer and boil corn kernels for 3 minutes or until the color becomes more vibrant and shiny, drain and let cool completely.

IMG_2466

Chop:

  • 1 yellow bell pepper
  • 1 cup cherry tomatoes (in half)
  • ½ large cucumber (I removed the skin)
  • ½ can black pitted olives (in half)
  • ½ small red onion (minced)
  • 3 stalks of green onion or scallions
  • A handful of fresh basil (optional, you could also substitute for mint or parsley)

For the dressing:

  • 2 – 3  TBSP first cold pressed extra virgin olive oil
  • 1 – 2 TBSP red wine vinegar
  • Himalayan sea salt
  • Fresh cracked pepper

IMG_2497

Mix

Once the orzo and the corn are cooled (should be after you’re done prepping all of the ingredients), mix together the orzo, corn, bell peppers, tomatoes, cucumbers, olives, red onion, green onion and basil and fully incorporate. Toss with 2-3 TBSP of extra virgin olive oil, 1 ½ TBSP red wine vinegar, a pinch of salt and cracked pepper (to taste), fully incorporate. Optional: mix-in ½ cup to 1 cup of high quality feta cheese and fully toss so that all ingredients are mixed in. CHILL in the refrigerator and then serve cold.

If pasta ain’t your thing, no worries! I have this great gluten-free option: Summer Bean Salad

Gluten-Free Option

*dairy-free option *vegetarian

Did you love this recipe? Do you make a similar orzo salad but have a great variation? Leave a comment below!
Orzo Pasta Summer Salad
Write a review
Print
Ingredients
  1. 3 cups whole wheat orzo pasta
  2. 2 ears of corn
  3. 1 yellow bell pepper
  4. 1 cup cherry tomatoes
  5. ½ large cucumber
  6. ½ can black pitted olives
  7. ½ small red onion (minced)
  8. 3 stalks of green onion or scallions
  9. A handful of fresh basil
  10. 2 – 3 TBSP first cold pressed extra virgin olive oil
  11. 1 – 2 TBSP red wine vinegar
  12. Himalayan sea salt
  13. Fresh cracked pepper
Instructions
  1. Cook 3 cups Whole Wheat Orzo Pasta: I cooked 3 cups organic orzo pasta in salted water for 1 minute less than the package said (I like my pasta “al dente”).
  2. Once strained I immediately tossed in 1 TBSP of first cold pressed extra virgin olive oil so the orzo doesn’t stick together.
  3. Cook 2 ears of corn: shuck your fresh corn and then slice the kernels off the cob.
  4. In the same pot you used to cook the orzo bring water to a rigorous simmer and boil corn kernels for 3 minutes or until the color becomes more vibrant and shiny, drain and let cool completely.
  5. Chop 1 yellow bell pepper, 1 cup cherry tomatoes (in half), ½ large cucumber (I removed the skin), ½ can black pitted olives (in half), ½ small red onion (minced), 3 stalks of green onion or scallions, a handful of fresh basil (optional, you could also substitute for mint or parsley).
  6. Prep the dressing with 2 – 3 TBSP cold pressed extra virgin olive oil, 1 – 2 TBSP red wine vinegar, Himalayan sea salt, and fresh cracked pepper.
  7. Once the orzo and the corn are cooled (should be after you’re done prepping all of the ingredients), mix together the orzo, corn, bell peppers, tomatoes, cucumbers, olives, red onion, green onion and basil and fully incorporate. Toss with dressing, fully incorporate.
  8. Optional: mix-in ½ cup to 1 cup of high quality feta cheese and fully toss so that all ingredients are mixed in.
  9. CHILL in the refrigerator and then serve cold.
DeAnna Lynn Englezos, Certified Life Coach, Wellness Expert, Speaker http://createyourgreatlife.com/

Comments

comments

Your comment...

DeAnna Lynn Englezos is a Brooklyn-based Certified Holistic Health and Lifestyle Coach. Her core mission is to share accessible information on health and happiness that actually works and healthy recipes that taste great. DeAnna is the proud owner of an adorable rescue pup named Harlow and posts pictures of her often.
Coach
Almost Custom Websites