Mediterranean Lemon Orzo Salad Recipe With Charred Corn & Fresh Basil (6 Ingredients, 30 Minutes) Mediterranean Diet Recipes High Protein Recipes Salads Pasta Italian Recipes Vegetarian Gluten-free Side Dishes

I haven't found a new orzo recipe in a long time that I like as much as this wonderful lemon orzo salad with charred corn and basil. This light and super simple Mediterranean orzo salad recipe is great as a stand-alone lunch or as a side dish for a weeknight dinner.

My farmers market is still laden with corn and basil, so I loved using fresh corn on the cob right now to make this lemony pasta salad recipe. But in the winter, I use frozen corn to be able to make this farm-to-table recipe all year long.

To make this easy high-protein orzo salad recipe you will need the following gluten-free ingredients: orzo, fresh or frozen corn, fresh garlic, olive oil, a lemon for juicing, feta or goat cheese (optional) and fresh basil. Check out the health benefits of corn, the health benefits of lemons, the health benefits of basil and feta may be the healthiest cheese in the world.

Serve this Mediterranean salad as a side dish with dinner or as a light vegetarian lunch or dinner. 

Cuisine: American / Mediterranean / Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 8 ounces orzo (uncooked)
• 3 ears corn on the cob, kernels removed, or frozen sweet corn (about 1 cup)
• 2 garlic cloves, grated or minced
• 1/2 cup plus 1 tablespoon olive oil (divided)
• 1 large lemon, juiced (about 1/4 cup)
• 2 cups fresh basil, roughly torn or shredded
• 6 ounce feta or goat cheese, crumbled (optional)

Here's how to make it: 

1. Place a pot of water on the stove to boil. Cook the orzo according to package directions. When it has finished cooking, drain and run cold water over it. Set aside.
2. Heat a cast iron skillet over medium with 1 tablespoon olive oil. Add the corn kernels and cook until browned, about 5 minutes. (If you are using frozen corn, run water over the kernels to thaw and dry on a paper towel or clean kitchen towel.)
3. While the corn cooks, add the garlic, 1/4 cup olive oil and lemon juice to a salad bowl. Season with salt and black pepper, to taste. Whisk to combine.
4. Add the orzo, basil, charred corn and cheese, if using, to the dressing and gently toss. Top with more feta or goat cheese and a bit more basil, if desired. Serve. (If you would like to make this salad up to two days ahead of time, just wait to add the basil until you are ready to serve.) Store any leftover salad in an airtight container in the fridge.

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