Introduction
Delight in a Vibrant Mediterranean Orzo Salad
This Mediterranean orzo pasta salad combines the fresh flavors of grilled zucchini and sweet corn, all brought together with a tangy dressing and creamy goat cheese. Perfect as a side dish or a light meal, this recipe is not only delicious but also visually stunning, making it an excellent choice for gatherings or family dinners.
Ingredients
Orzo Pasta
1 pound orzo pasta
Zucchini Squash
2 large or 3 small/medium zucchini squash, sliced in half lengthwise
Corn
4 ears of corn
Goat Cheese
4 ounces goat cheese, crumbled
Fresh Basil
1/3 cup chopped fresh basil
Extra-Virgin Olive Oil
1/2 cup extra-virgin olive oil
Lemon Juice
3 tablespoons lemon juice
Champagne Vinegar
2 tablespoons champagne vinegar
Honey
1 1/2 tablespoons honey
Garlic
2 garlic cloves, finely minced or pressed
Salt and Pepper
1/4 teaspoon salt
1/4 teaspoon pepper
Kosher salt and pepper, to taste
Olive Oil for Brushing
Olive oil, for brushing
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 6-8
Detailed Directions and Instructions
Prepare the Dressing:
In a bowl, whisk together 1/2 cup extra-virgin olive oil, 3 tablespoons lemon juice, 2 tablespoons champagne vinegar, 1 1/2 tablespoons honey, 2 finely minced or pressed garlic cloves, 1/4 teaspoon salt, and 1/4 teaspoon pepper until well combined. Set aside.
Cook the Orzo:
Bring a large pot of salted water to a boil. Add 1 pound of orzo pasta and cook according to package instructions until al dente. Drain and transfer to a large mixing bowl.
Grill the Vegetables:
Preheat the grill to medium-high heat. Brush the cut sides of 2 large or 3 small/medium zucchini squash with olive oil and season with kosher salt and pepper. Place the zucchini halves and 4 ears of corn on the grill. Grill the zucchini for about 3-4 minutes per side until tender and grill marks appear. Grill the corn, turning occasionally, until kernels are tender and slightly charred, about 10-12 minutes. Remove the vegetables from the grill and let them cool slightly.
Assemble the Salad:
Cut the grilled zucchini into bite-sized pieces. Slice the kernels off the grilled corn cobs. Add the grilled zucchini pieces and corn kernels to the bowl with the cooked orzo. Pour the prepared dressing over the orzo and vegetables. Add 1/3 cup chopped fresh basil and 4 ounces of crumbled goat cheese. Gently toss all the ingredients together until well combined.
Serve:
Serve the salad warm, at room temperature, or chilled, as desired. Adjust seasoning with additional salt and pepper if needed before serving.
Notes
Ingredient Substitutions:
Feel free to substitute or add other vegetables like bell peppers or cherry tomatoes according to your preference.
Storage:
The salad can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions:
This salad pairs well with grilled chicken or fish for a complete meal.
Garnishing:
Consider adding additional fresh basil or a sprinkle of nuts for added texture and flavor.
Cook techniques
Preparing the Dressing
In a bowl, whisk together olive oil, lemon juice, champagne vinegar, honey, garlic, salt, and pepper until well combined.
Cooking the Orzo
Bring salted water to a boil and cook orzo according to package instructions until al dente. Drain and transfer to a mixing bowl.
Grilling the Vegetables
Preheat the grill to medium-high heat. Brush zucchini with olive oil, season with salt and pepper, and grill until tender. Grill corn until kernels are tender and charred. Let vegetables cool slightly before cutting.
Assembling the Salad
Cut grilled zucchini into bite-sized pieces and slice kernels off the corn. Add zucchini and corn to the orzo, pour dressing, and add basil and goat cheese. Toss gently to combine.
Serving the Salad
Serve the salad warm, at room temperature, or chilled. Adjust seasoning with additional salt and pepper to taste before serving.
FAQ
Can I use another type of cheese instead of goat cheese?
Yes, you can substitute goat cheese with feta, ricotta, or a cheese of your preference.
How can I make this dish vegetarian?
This recipe is already vegetarian, but ensure that the ingredients are all plant-based and free from animal products.
Can I prepare the salad in advance?
Yes, you can prepare the salad in advance. It can be stored in the refrigerator for a few hours or overnight.
Is there a substitute for orzo pasta?
You can use other small pastas like couscous, quinoa, or even a grain like farro as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat or serve cold as preferred.
Conclusion
This orzo pasta salad featuring grilled zucchini and corn offers a delightful combination of flavors and textures. The creamy goat cheese and fresh basil enhance its freshness while the homemade dressing provides a zesty kick. Whether served warm, at room temperature, or chilled, it’s a versatile dish perfect for any occasion.
More recipes suggestions and combination
Orzo with Spinach and Feta
Combine cooked orzo with sautéed spinach and crumbled feta cheese, drizzled with lemon olive oil dressing for a Mediterranean twist.
Grilled Vegetable Quinoa Salad
Substitute orzo with quinoa and mix in grilled bell peppers, eggplant, and cherry tomatoes, topped with balsamic glaze for added flavor.
Chickpea and Orzo Salad
Add canned chickpeas for protein and toss with diced cucumbers, tomatoes, and a lemon-tahini dressing for a satisfying and nutritious meal.
Minted Watermelon and Feta Salad
Create a refreshing salad by combining cubed watermelon, crumbled feta cheese, and fresh mint, drizzled with a honey-lime dressing.
Caprese Pasta Salad
Mix cooked orzo with cherry tomatoes, fresh mozzarella balls, basil, and a drizzle of balsamic reduction for a classic Italian flavor profile.
