Orzo salad with arugula, corn, and cherry tomatoes

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 447, total fat 10 G., saturated fats 3 G., proteins 17 G., carbohydrates 74 G., fiber 5 G., cholesterol 8 mg, sodium 190 mg, sugar 9 G.

The beauty of this salad is that it's easy to make ahead and serve for a crowd, and it's ready in just half an hour. Cook the orzo pasta according to package directions, then sauté the corn and onion. Combine the pasta, corn, onion, cherry tomatoes, arugula, and lemon oil in a bowl. Top with a little grated Parmesan cheese, and serve!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
1 yellow onion, finely chopped
450 g orzo
4 ears of fresh corn
2 cups chopped cherry tomatoes
4–5 cups young arugula
Lemon oil, to drizzle
0.5 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: orzo pasta, corn, cherry tomatoes, arugula

Cooking the dish according to the recipe:

Heat olive oil in a medium skillet over medium heat and add the onion. Cook until translucent and softened, about 8 minutes. Remove from heat and let cool.
Cook orzo pasta according to package directions.

Grill or boil the corn until tender, about 5 minutes. Cut the kernels off the cob.
Combine the onion, orzo, cherry tomatoes, and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle with Parmesan.

Note

You can prepare the salad ahead of time and add the arugula, lemon oil, and Parmesan just before serving.

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