Orzo, Corn & Asparagus Pasta Salad
After you have made this deliciously simple summer salad once, you will be making it frequently. It comes together in a matter of a few minutes and it will prove to be a hit with adults and children alike.
Makes
Serving size
Ingredients
1 cup orzo
3 tablespoons olive oil
1 ear (103 grams) corn, fresh, kernels cut off the cob
1 medium (14 grams) jalapeno, diced, seeds removed
8 large basil leaves, sliced into ribbons
2 ounces feta cheese, crumbled
6 stalks asparagus, blanched and cut first lengthwise, then into 1.5-inch length
¼ teaspoon black pepper, freshly ground
Instructions
- Cook the orzo according to package instructions, with 1 tablespoon of olive oil added to the water.
- Add the corn to a medium mixing bowl while the orzo is cooking.
- Add the diced jalapeno, basil ribbons and the crumbled feta cheese to the bowl.
- Drain the cooked pasta into a sieve or colander, reserving 2 inches of cooking water. Cool.
- Cook the asparagus in the same saucepan with the pasta cooking water for 3 minutes.
- Drain asparagus and cool.
- Add the cooled pasta and asparagus to the mixing bowl.
- Add the remaining 2 tablespoons of olive oil. Season with pepper and mix well.
- Serve as a side dish with grilled summer meat or as lunch/dinner with crusty bread or crackers.
Cooking Tip
You can substitute other types of pasta, from farfalle and penne to orecchiette for the orzo, just replace with equal weight.
Recipe Contributed by FamilyCook Productions
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