Summer Orzo Salad
This is an easy main/side dish or meal prep recipe! All you have to do is choose your protein!
Servings 12 servings
Ingredients
- 1 16 oz Package of Orzo Pasta
- 1/4 cup Water
- 2 cups Fresh or frozen Corn Kernels *you can also used cans of corn, drained
- 36 Cherry Tomatoes, halved
- 2 cups Feta Cheese *have some to sprinkle on top too!
- 5-6 mini Mini Cucumbers, chopped *no seeding required!
- 1/2 medium Red Onion, chopped
- 1/2 cup Fresh Mint only, chopped *optional
- 1/2 cup Olive Oil
- 1/4 cup Lemon Juice Concentrate *I used fresh lemons and juiced them
- 2 tbsp Fresh Lemon Zest
- Salt and Pepper to taste
- 1 cup Toasted Sliced Almonds *I have also used toasted pine nuts, and I like them better!
- Protein of your choice should you decide to use as a meal prep recipe.
Instructions
- Cook orzo according to the package directions. Drain orzo, and rinse well with cold water. Transfer to a large bowl and set aside.
- Slice tomoatoes, chop mint, onion and cucumbers. Set Aside.
- In a large skillet heat 1/4 cup of water over medium heat. Add corn and cook until tender. Some crispness is ok. But do not burn. Approximately 3-4 minutes. Set aside to cool.
- Combine all ingredients in bowl with orzo. Including Feta cheese and sliced almonds. Mix until ingredients are evenly distributed thoughout.
- In a small bowl whisk oil, lemon juice, lemon zest and salt/pepper until blended. Pour over orzo mixture and toss to evenly coat. I served this both warm and cold. And it was deliscious both ways. If you decide to serve cold, place in the refrigerator for 30 minutes with a cover. Then enjoy!