This spring-inspired orzo salad is the perfect side dish and beyond easy to make. Orzo is one of our favorite pastas to use as a base for a salad. We opted to add zucchini and corn for this spring version, but you can use any assortment of veggies, raw or cooked. We also like things a little on the spicy side so we threw in some red chili flakes, but this can easily be omitted if you aren’t a fan of spicy food. We personally think it pairs wonderfully with fish, in fact we paired it with a blackened trout, but really it’s delicious on its own. It can also work great as a potluck or picnic dish! Enjoy!
Mediterranean Spring Orzo Salad
- V
Nutrition per portion
Ingredients
- 1/2 cup dry orzo pasta
- 2 medium-sized zucchini, chopped
- 1 cup fresh or frozen corn
- 3 tablespoons feta cheese crumbles
- 2 tablespoons chopped parsley
- Juice from half a lemon
- 1 teaspoon red chili flakes (optional)
- 1 tablespoon olive oil
- Salt, to taste
Method
Boil the orzo according to the package instructions. Drain when cooked and add a small amount of olive oil to prevent sticking. Set aside in salad bowl and let cool.
Add 1 teaspoon olive oil to pan. Add chopped zucchini and corn and sauté for about 7-10 minutes, until slightly browned. Add vegetables to orzo. Let cool.
Add parsley, lemon juice, feta, and red chili flakes (if using) and toss. Drizzle some olive oil and salt to taste.
Pairs great with seared fish or shrimp!