Orzo Salad with Grilled Corn and Cilantro Dressing
Orzo Salad with Grilled Corn and Cilantro Dressing is a perfect summertime side dish!
If you live in a summer vacation destination spot like me you understand the chaos the season brings! Your house is a revolving door of guests! Don’t get me wrong, I love when friends and family visit, but if you’re like me and have a type-A personality around meal planning, last-minute guests may send you into a panic! That’s why I like to keep some easy to make, no-fail recipes in my back pocket! This orzo salad is just that recipe!
This summertime side dish can be thrown together with minimal effort and easy to find ingredients! Plus, it can be tailored to accommodate any type of diet! Need a gluten-free version? Swap orzo with quinoa. Have a vegan friend? Forgo the mozzarella cheese and add toasted pine nuts!
I grilled the corn because I love the way grilling brings out the corn’s natural sweetness! But, if you’re crunched on time just use frozen or canned corn instead! To grill corn, simply add shucked corn on the cob to a hot grill for 15-20 minutes, turning every 5 minutes.
Orzo Salad with Grilled Corn and Cilantro Dressing
Ingredients
- 16 ounces orzo pasta uncooked
- 5 ears corn grilled and kernels cut off the cob
- 1 pint cherry tomatoes halved
- 8 ounces fresh mozzarella cubed
- 2 large handfuls arugula
Cilantro Dressing
- ½ cup extra virgin olive oil
- 4 limes juiced
- ½ cup fresh cilantro
- 2 tablespoons granulated sugar
- 2 cloves garlic
- ½ teaspoon ground cumin
- 2 teaspoons salt
- ½ teaspoon black pepper
Instructions
- Cook orzo according to package, drain and rinse with cold water. Set aside.
- Meanwhile, prepare cilantro dressing by adding all ingredients to a food processor and blending.Taste and adjust flavors as needed.
- Add orzo, corn, tomatoes, mozzarella and arugula to a large bowl. Drizzle with dressing, toss to coat and enjoy!
Oh this looks simply wonderful, Aubrey! Pinned it now. Making it SOON!