Summer Fresh Orzo Salad

August 14, 2012


Enjoy summer's freshest veggies in a light and refreshing orzo salad.




1 1/2 c. dried orzo pasta

1lb. fresh green beans

3 ears of corn

2 c. cherry tomatoes rinsed, stemmed, and sliced in half

1/2c. Luceo Bianco White Balsamic Vinegar

1/2 c. Lucero Basil Infused Olive Oil

1/2 c. minced shallots

2 Tbsp. Lucero Country Dijon Mustard

2 tsp. dried basil

salt & pepper






1-  Bring about 2 qts. of water to boil in a 4-5qt. pot. While water

is boiling, rinse green beans, trim the ends and cut in half.  Add

beans to boiling water until almost tender, remove, immerse in

cold water, and drain.


2-  Fill the same pot with 2.5-3 qts. of water and bring to a boil.

Add orzo and cook until tender, about 8-10 minuets. Drain and

rinse with cold water, and drain again.


3-  While the beans and pasta cool, husk the corn. Remove silk and

rinse. Slice kernels off into a bowl.


4-  Make dressing: Whisk together, vinegar, olive oil, shallots,

mustard, basil, salt, and pepper.


5-  In a large bowl combine cooked orzo with a 1/2 c. of dressing.

Mix well, add more salt and pepper to taste and then level the pasta.


6-  Layer corn, green beans, and then tomatoes. Cover and

refrigerate, until ready to serve. Chill remaining dressing separately.


7-   Right before you serve the salad, add remaining dressing and

any additional salt and pepper. Mix well and serve immediately.




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