Summer Orzo Pasta Salad
Servings 4
Equipment
- Grill Pan
- Large pot
Ingredients
Vinaigrette:
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 large clove of garlic, finely grated
- Sea salt and freshly cracked black pepper, to taste
- Pinch of crushed red pepper flakes, to taste
Pasta Salad:
- 8 oz dried orzo, cooked in salted water per package instructions.
- 1 ear of corn, husks removed
- 6-10 asparagus spears, woody ends removed
- 1 cup grape tomatoes
- ¼ red onion, sliced thinly
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- Sea salt and freshly cracked pepper, to taste
- ¼ cup feta cheese crumbles
Instructions
- Prepare the vinaigrette by combining the red wine vinegar, olive oil, garlic, sea salt, and freshly cracked black pepper in a small jar. Seal and shake well; set aside to let flavors mingle.
- Grill the veg by heating a grill or grill pan over medium-high heat. Add the corn and asparagus spears and cook, turning them occasionally, until charred & tender, about 7-10 minutes.
- Remove from the grill to cool. Side Note: If the asparagus spears are very thin, they will cook much quicker.
- Meanwhile, cook the orzo in a large pot of well-salted water, according to the package instructions. Drain, then rinse under cold water. Pour the cooled & drained orzo into a serving bowl.
- Let the corn cool until safe to handle, then slice the kernels off the cob. Cut the asparagus into thirds.
- Finish the salad by adding the vegetables and herbs to the orzo, then drizzle with some of the well-shaken vinaigrette to taste; toss to coat evenly, then season with sea salt and freshly cracked pepper to taste.
- Top with feta cheese crumbles and serve. Enjoy.