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Summer Vegetable Orzo Salad
Summer Vegetable Orzo Salad is full of summer's best produce! Tomatoes, corn, peaches, basil and orzo all tossed together in a honey lime dressing.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 268 kcal
Course:
Side Dish , Main Course , Salad
Cuisine:
American
Ingredients
Salad
- 1 cup uncooked orzo
- 1 cup fresh or frozen corn, if using fresh I recommend grilling it
- 1 cup cherry tomatoes, halved
- 2 peaches, diced
- 1 jalapeño, deseeded and finely chopped
- 2 green onions, sliced thin
- 1 tablespoon chopped fresh basil
- Kosher salt and freshly ground black pepper to taste
Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon honey, or maple syrup
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper to taste
Instructions
- Cook the orzo according to package instructions. Once cooked, cool completely or rinse under cold water and drain. Add the orzo to a large serving bowl along with the remaining salad ingredients.
- In a small bowl whisk together the dressing ingredients then pour it onto the salad. Toss everything together and taste for seasoning. Serve immediately or cover and refrigerate until ready to serve.
Cup of Yum
Nutrition Information
Calories
268kcal
(13%)
Carbohydrates
51g
(17%)
Protein
8g
(16%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
81mg
(3%)
Potassium
384mg
(11%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Vitamin A
685IU
(14%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 268
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 81mg | 3% |
| Potassium | 384mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 685IU | 14% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.