For the salad:
- 1 pack (16 ounces) Orzo pastaorzo pasta
- 1/4 cup Water
- 1-1/2 cups Corn kernelsfresh or frozen
- 24 Cherry tomatoeshalved
- 2 cups (8 ounces) Feta cheesecrumbled, (optional)
- 1 medium Cucumberseeded and chopped
- 1 small Onionfinely chopped
- 1/4 cup Fresh mintminced
- 1 cup Flaked almonds
For the dressing:
- 1/2 cup Olive oil
- 1/4 cup Lemon juice
- 1 tbsp Lemon zestgrated
- 1/2 tsp Salt
- ⅛ tsp Black pepper
Summer Orzo with Mint
I absolutely love orzo and I’m surprised that people don’t use it more often in their cooking. Hopefully this Summer Orzo with Mint recipe will help to change that.
Orzo is a type of pasta which looks like rice! Its size and shape make it a brilliant alternative to other pasta shapes in salads because it mixes so well with the other ingredients. I like to cook my orzo al dente so that it is still firm when bitten. There’s nothing worse than soft pasta in a salad!
The beauty of this orzo salad is its flexibility – I’ve listed my favorite ingredient combination but you can improvise with whatever you have to hand in your fridge or storecupboard. To make this bright and colorful summer recipe vegan, simply omit the feta. This recipe feeds 10 so remember to half it if you’re cooking for a smaller crowd!
To make my version of Summer Orzo with Mint, you will need the following ingredients:
So, how do you make Summer Orzo with Mint?
Steps to make Summer Orzo with Mint
Cook the orzo
Cook the corn
Assemble the salad
Prepare the dressing
Dress the salad
Top with almonds and serve.