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Lemon Orzo Pasta Salad

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Ingredients

Warning0 allergens identified

Lemon Orzo Pasta Salad

8 ounces orzo pasta

1 zucchinisliced lengthwise into 1/4" thickness

1 ear corn

1 tbsp olive oil

¼ tsp salt

⅛ tsp black pepper

8 ounces cherry tomatoeshalved

½ cup feta cheesecrumbled

½ cup fresh basilchopped

½ cup extra virgin olive oil

¼ cup fresh lemon juice

2 teaspoons dijon mustard

1 clove garlicminced

¼ tsp saltor to taste

⅛ tsp black pepperfreshly ground

Lemon Vinaigrette

½ cup extra virgin olive oil

¼ cup fresh lemon juice lemons

2 teaspoons dijon mustard

1 clove garlicminced

¼ tsp saltor to taste

⅛ tsp black pepperfreshly ground

Instructions

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Prepare the salad

Cook the pasta according to package instructions. Place in a colander and rinse with cold water to stop the cooking process. Once drained, place in a large serving bowl.

Preheat the grill to medium high. Toss the corn and zucchini the olive oil and season with salt and pepper. Grill the corn for 10-15 minutes, turning every 3 minutes or until well charred on each side. Grill the zucchini for 3-4 minutes per side or until tender and well charred. Remove from heat and cool slightly.

When the vegetables are cool enough to handle, place the corn on a cutting board and place on its side. Using a sharp knife, cut the kernels from the top down on one side, then turn and continue until all of the kernels have been removed. Place the corn in the bowl with the pasta. Chop the zucchini and place in the bowl as well.

Prepare the dressing

Place olive oil, lemon juice, dijon mustard, garlic, salt and pepper in a small bowl.

Whisk well until emulsified. Taste and adjust the seasoning as necessary.

To make lemon vinaigrette in a jar, place all ingredients in a jar, secure the lid and shake well until emulsified.

Assemble the salad

Add the cherry tomatoes, feta cheese and basil to the orzo pasta. Toss with the desired amount of lemon vinaigrette and toss well to combine. Serve and enjoy!

Nutrition

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Tips & Tricks (5)

Toast Your Orzo 🍝
Lightly toast the dry orzo pasta in a pan with a bit of olive oil for 2-3 minutes before boiling to add a subtle nutty depth that enhances the overall flavor profile.
Dress While Warm 🌡️
Toss the pasta with the lemon vinaigrette immediately after draining (while still warm) so it absorbs the dressing better, resulting in more flavorful pasta rather than a surface-coated salad.
Make Lemon Vinaigrette Properly ✨
Whisk the Dijon mustard with fresh lemon juice first before slowly adding olive oil to create a proper emulsion that clings to the pasta and vegetables instead of pooling at the bottom.
Reserve Feta for Last 🧀
Add the feta cheese only 15 minutes before serving to prevent it from becoming overly soft or breaking down from the acidity of the lemon dressing while maintaining its creamy texture.
Prep Vegetables Uniformly 🥒
Cut all vegetables (corn, zucchini, cherry tomatoes) into similarly-sized pieces so they distribute evenly throughout and create consistent bites in every forkful.