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Article by Victoria Heerschap
This light and summery side pairs with so many dishes, from pork to fishes. I love it as a substitute for rice pilaf, but since orzo is not a rice, but a pasta, it also subs well for a pasta salad or really any starchy side. You can add some extra punch to the flavor of this simple side by tossing in some crumbled feta or grated parmesan cheese. Alternatively, for a Latin kick, substitute the basil for cilantro and go with a crumbled queso fresco.
Orzo Salad Recipe
Ingredients:
3 cups orzo
1/2 cup cherry tomatoes – quartered
1/2 cup canned corn – drained
1 tbsp. fresh basil – chopped
Directions:
Cook the orzo per the package directions. Reserve a small amount of the starchy pasta water when draining the orzo.
Transfer the orzo to a large mixing bowl, then add the quartered tomatoes, drained corn, and chopped basil. Drizzle with 1 – 2 tbsp. of the pasta water, then stir well to combine. Serve warm, or enjoy leftovers cold.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.