Ingredients
1 1/2 cups uncooked orzo pasta
2 corn cobs (or 2 cups canned corn, drained)
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1/2 cup crumbled feta cheese
3 tablespoons olive oil
1 large lemon (juiced and zested)
2 cloves garlic (minced)
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Soak orzo pasta in cold water for 10 minutes until tender but not mushy.
Grill corn cobs (or canned corn) until charred, then cut into 1-inch pieces.
Heat 2 tbsp olive oil in a pan. Sauté red onion and garlic until tender, about 3 minutes.
In a large bowl, combine orzo, grilled corn, cherry tomatoes, and sautéed onions.
Whisk together remaining olive oil, lemon juice, lemon zest, herbs, salt, and pepper.
Pour dressing over salad, toss gently, then stir in feta cheese.
Chill for at least 30 minutes before serving, garnished with fresh parsley.
Notes
For a vegan option, substitute feta with crumbled tofu or vegan cheese
Grilled vegetables can be prepped two days ahead
Use canned corn with no added salt if fresh isn’t available
- Prep Time: 20
- Cook Time: 20
- Category: Mediterranean Basics
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg