This light lemon orzo salad comes together in a breeze! Cooked orzo is tossed with a simple lemon vinaigrette, grilled corn, creamy feta and lots of fresh basil. Easy, quick, light and fresh is what I look for in the perfect pasta salad.
Easy Lemon Orzo Salad
Today, I am whipping up an easy and light lemon orzo salad with grilled corn, fresh basil and creamy feta. This simple pasta salad is fantastic alongside grilled chicken shawarma skewers and grilled salmon or tossed with a few spoonfuls of basil almond pesto.
This recipe comes together in a breeze. Orzo cooks incredibly fast and once that's done, all you have to do is mix everything together and done, you have a light and fresh orzo pasta salad to enjoy all summer long!
And what ties the orzo salad together is the quick lemon vinaigrette. At the bottom of your mixing bowl, whisk lemon juice, olive oil, salt and pepper and then toss everything else in.
Ingredients
- Olive Oil: Because this is a main part in the dressing, use a good quality extra virgin olive oil. I am loving this Organic Argentinian olive oil.
- Lemon Juice: Fresh lemon juice is ideal.
- Cooked Orzo: Found in the pasta aisle of grocery stores. or any other small shaped pasta.
- Grilled Corn: If you don't have whole ears of corn to grill, you can use 1 cup of frozen corn kernels and saute in a skillet with a bit of olive oil until caramelized.
- Fresh Basil: And a good amount of it, roughly torn or sliced into thin ribbons.
- Feta Cheese: Buy a whole block of feta in the brine if you can and crumble the feta yourself. Blocks of feta are much creamier than the pre crumbled options.
How to Make this Easy Orzo Salad
- Grill ears of corn until charred on all sides. Use a sharp knife to cut kernels off and set aside.
- In a large mixing bowl, add olive oil, lemon juice, salt and pepper and whisk to combine.
- Add cooked orzo, grilled corn kernels, a handful of shredded fresh basil and crumbled feta cheese and stir everything to combine so the dressing coats everything.
- Taste for seasoning and adjust as needed.
Some Tips and Substitutions
- If you don't' have whole ears of corn, you can substitute frozen corn kernels.Defrost corn kernels (I like to run it under warm water) and dry well. Then add corn to a skillet with olive oil and saute until caramelized.
- Instead of crumbled feta cheese, creamy goat cheese would be delicious as well as small mozzarella balls.
- This lemon orzo salad stores very well and can be made ahead up to 2 days in advance. If making ahead, add basil right before serving.
- Other mix-in options: chopped castelveltrano olives, sun dried tomatoes, cherry tomatoes or grilled zucchini.
More Great Salads to Try
Lemon Orzo Salad with Corn and Basil
LittleFerraroKitchen.com
Ingredients
- 8 ounce dry orzo
- 2 ears of corn about 1 cup of kernels
- 1 garlic clove grated
- ½ cup olive oil
- Juice of 1 lemon about ¼ cup
- ½ teaspoon Black pepper
- ¾ teaspoon Kosher salt
- 6 ounce crumbled feta
- 2 cups Fresh basil leaves roughly torn or shredded
Instructions
- Cook orzo according to package directions and run under cold water once cooked. Set aside.
- Grill ears of corn until charred on all sides. Use a sharp knife to cut kernels off and set aside.
- In a large mixing bowl, the grated garlic, add olive oil, lemon juice, salt and pepper and whisk to combine.
- Add cooked orzo, grilled corn kernels, a handful of shredded fresh basil and crumbled feta cheese and stir everything to combine so the dressing coats everything.
- Taste for seasoning and adjust as needed.
Video
Notes
- If you don't' have whole ears of corn, you can substitute frozen corn kernels.Defrost corn kernels (I like to run it under warm water) and dry well. Then add corn to a skillet with olive oil and saute until caramelized.
- Instead of crumbled feta cheese, creamy goat cheese would be delicious as well as small mozzarella balls.
- This lemon orzo salad stores very well and can be made ahead up to 2 days in advance. If making ahead, add basil right before serving.
- Other mix-in options: chopped castelveltrano olives, sun dried tomatoes, cherry tomatoes or grilled zucchini.
whaleshark says
I love corn especially grilled and boiled. I did not try making salad with corn ingredients, I will try this one. Thanks for the idea.
Tora Estep says
I love grilled corn. This sounds like a delicious salad.
Renee says
Love the colors in that salad! That looks like an amazing lunch!
Hezzi-D says
SO pretty! I love the addition of the feta cheese. I need to try this one out this week.
Crystal @MakeDinnerEasy says
There's nothing like the taste of grilled veggies, great recipe!
Kim Bee says
Sam this is really gorgeous. I bet it tastes out of this world. I adore corn and can't get enough of it during the season.
Anita at Hungry Couple says
This salad looks so fantastic. I love each and every ingredient!
Jennie @themessybakerblog says
Sam, this salad looks amazing! My hair has been a frizz ball since the end of May. It's not pretty.
Karen Hartzell says
Love, love, love feta! I am totally trying this salad!!!
Maybe even tonight since I am making some corn on the cob! I have feta in the fridge. 🙂
Samantha says
Oh please try it! Thats exactly why I made it..because I had the same things around 🙂
Elisabeth says
This looks delicious!
Heather @girlichef says
Gorgeous salad - I love the deep,earthy flavor that charring veggies brings out. Want a bowl!
Elizabeth @Mango_Queen says
I love this recipe for char-grilled corn salad. Def making this! Thanks for sharing Sunday Supper !
Soni says
Love the simple yet delicious flavors and textures in your salad!Screams summer 🙂
Paula @ Vintage Kitchen Notes says
Humidity is the worse. Grilled veggies, especially corn, and feta cheese... I couldn´t ask for a better summer salad!
Samantha says
Thanks Patti....I totally agree! It was so sweet and on sale!