Orzo Salad with Cherry Tomatoes, Corn, and Olives
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Orzo | 320g |
| Taggiasca Olives | 160g |
| Cherry Tomatoes | 400g |
| Pre-cooked Chickpeas | 200g |
| Corn | 100g |
| Parsley | 10g |
| Arugula | 15g |
| Extra Virgin Olive Oil | q.b. |
| Fine Salt | q.b. |
| Black Pepper | q.b. |
| Fresh Basil | q.b. |
Instructions
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Boil the Orzo: To begin preparing the orzo salad with cherry tomatoes, corn, and olives, place a pot of salted water on the stove and bring it to a boil. Once the water is boiling, add the washed orzo and cook until tender but al dente.
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Prepare the Vegetables: While the orzo is cooking, take a large mixing bowl and add the taggiasca olives and halved cherry tomatoes. Then, add the pre-cooked chickpeas. Next, open the can of corn and add it to the bowl.
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Cool the Orzo: Once the orzo is cooked, drain it and rinse it under cold running water to stop the cooking process. Allow it to cool for a moment.
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Combine Ingredients: Once the orzo has cooled, add it to the bowl with the other ingredients. Chop the arugula roughly and add it to the salad.
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Season and Serve: Drizzle with extra virgin olive oil, and season with salt and black pepper to taste. Toss the salad well to ensure everything is evenly coated with the dressing. Garnish with fresh basil for an aromatic finish.
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Enjoy: Serve the salad immediately, or refrigerate it for a couple of hours before serving for a more refreshing and chilled version. This vibrant, nutritious orzo salad is perfect for a light lunch, a picnic, or as a side dish for grilled meats.
This orzo salad with cherry tomatoes, corn, and olives is a delightful combination of fresh, vibrant ingredients that come together effortlessly, making it a perfect dish for any occasion. The blend of hearty orzo, tangy olives, sweet corn, and tender chickpeas is complemented by the peppery freshness of arugula, creating a truly satisfying experience in every bite.
