Summer Orzo Pasta Salad Recipe
Prep Time:
15 minutes
Cook Time:
21 minutes
Servings:
6 Servings
Ingredients
  • 1 cup orzo
  • 2 tablespoons avocado oil
  • 3 medium zucchini, cut into spears
  • 2 corn cobs
  • 1 cup halved grape tomatoes
  • ¼ cup sliced red onion
  • ¼ cup fresh basil
  • ½ cup feta cheese
  • ⅓ cup olive oil
  • 1 crushed garlic clove
  • 2 tablespoons grainy Dijon mustard
  • ¼ cup white wine vinegar
  • Juice of ½ lemon
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Directions
  1. Bring a pot of water to a boil.
  2. While the water comes to a boil, add 1 tablespoon of avocado oil to a cast iron skillet, grill pan, or brush onto grill grates and bring heat to medium-high.
  3. Add the zucchini spears and grill for 3 minutes on each side. Remove from pan and set aside.
  4. Once the water is boiling, add the orzo and cook according to the box instructions, then drain and set aside.
  5. Add the remaining 1 tablespoon avocado oil the skillet or grill pan and add the corn cobs. Cook for about 15 minutes, rotating sides.
  6. Cut the zucchini into small pieces.
  7. Cut the kernels off of the corn cobs.
  8. Add the cooked orzo, zucchini, corn kernels, tomatoes, red onion, basil, and feta to a large bowl.
  9. Make the dressing by combining the olive oil, crushed garlic, Dijon, vinegar, lemon juice, maple syrup, salt, and pepper.
  10. Pour the dressing over the salad, toss to combine, and serve.