Summer Orzo Salad

Name: Summer Orzo Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
Ingredients: 2 cups dry orzo; 15 oz Baby tomatoes; 1 medium zucchini squash; 1 medium white onion; 1 cup corn; 2 tbsp olive oil; 1 tbsp Italian seasoning; 4 oz goat cheese; 2 cups spinach

User Reviews

5.0

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6
Calories
425 kcal
Course
Side Dish, Appetizer, Lunch, Dinner
Cuisine
Italian, American

Summer Orzo Salad

Ava Cruz

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Fresh and juicy baby tomatoes, sweet white onion and fresh summer zucchini oven roasted and mixed into al dente orzo with creamy, smooth goat cheese to finish it off. This Summer Orzo Salad with caramelized veggies is sure to be on repeat in your summer recipe rotation.

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Ingredients

Servings

2 cups dry orzo
15 oz Baby tomatoes
1 medium zucchini squash
1 medium white onion
1 cup corn fresh or frozen
2 tbsp olive oil divided
1 tbsp Italian seasoning
4 oz goat cheese
2 cups spinach

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Instructions

First, heat a medium sized pot of water and bring to a boil.
Add orzo to boiling water and cook 1-2 minutes less than recommended box instructions. We want it al dente.
Preheat the oven to 350°. Wash and dice sweet onion, summer zucchini, and halve tomatoes.
Add one tablespoon of olive oil to a pyrex baking dish. Add onions, zucchini, tomatoes, and corn to the dish. Mix vegetables so they’re evenly coated in oil. Sprinkle Italian seasoning and toss again. Roast in the oven for 25-30 minutes.
Once the orzo is finished cooking, strain and rinse with cold water. Rinsing will help the pasta from sticking together.
Remove the vegetables from the oven and add the cooked orzo to the baking dish.
Then add goat cheese crumbles, another tablespoon of olive oil and fresh spinach to the dish. Toss everything together (the goat cheese will melt due to the hot vegetables) and serve warm or cold.

Notes

Store in the fridge for up to t days. If serving later, be sure to add dressing of your choice as the orzo will soak up the fresh olive oil and goat cheese spread as it sits.
Store in the fridge for up to t days. If serving later, be sure to add dressing of your choice as the orzo will soak up the fresh olive oil and goat cheese spread as it sits.
Cook the orzo al dente! Overcooked orzo will be mushy and stick together, which is not ideal for this Summer Orzo Salad.
vercooked orzo will be mushy and stick together, which is not ideal for this Summer Orzo Salad.

Nutrition Information

Show Details

Serving 1 serving Calories 425kcal (21%) Carbohydrates 68g (23%) Protein 13g (26%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 17mg (6%) Sodium 232mg (10%) Potassium 239mg (7%) Fiber 11g (44%) Sugar 8g (16%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 425 kcal

% Daily Value*

Serving	1 serving
Calories	425kcal	21%
Carbohydrates	68g	23%
Protein	13g	26%
Fat	11g	17%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Cholesterol	17mg	6%
Sodium	232mg	10%
Potassium	239mg	5%
Fiber	11g	44%
Sugar	8g	16%