Orzo Salad with Corn, Tomatoes, Basil, & Feta

Well, well, weeelll. LOOK who turned one year old this weekend?! No, not Henry the dog. Plum Pie the blog, that’s who! I have to say, even though this little blog has a ways to go, it sure has come a long way since the beginning days. And if I am being completely honest here, I did have a “test” blog on blogspot for a few months before I moved to this one and let me tell you, it is quite frightening. If anyone could ever unearth that thing, you would surely agree with me. Just trust me.

But even so, it has been so much fun, and I am so very appreciative to those who read every post, those who just stop by every once in awhile, and those who are one/first time visitors. So, thank you, thank you!

I love hearing from readers through comments or twitter or facebook.  OR send me an email with your suggestions or tips to brooke@plumpiecooks.com. We are always trying to improve things around here, so please, don’t be shy!

But let’s get back to the food since that is what you really came here for. Now that the weather has officially signaled summer (helloooo 95 degrees!), all I really want to eat are salads and fruit and burgers washed down with iced tea and lemonade. Oh, and pasta and ice cream, but what’s new?

This orzo salad is a staple in my house during the summer months because it is light, delicious, and crazy easy to throw together. Plus, it is perfect for entertaining, a picnic with your main squeeze, or even a backyard bbq—especially if you actually have a backyard for bbq’s or a friend with one. You can make this ahead of time and pull it out of the fridge an hour or so before serving (because it really is best at room temp). And with sweet corn and juicy tomatoes coming into season, it finally tastes like summer, too.

Orzo Salad with Corn, Tomatoes, Basil, and Feta
Adapted from Cooking Light

{Serves 4 to 6}

Dressing:
4 tablespoons fresh squeezed lemon juice
2 tablespoons olive oil
4 teaspoons red wine vinegar
3 garlic cloves, crushed
1 tablespoon grated parmesan reggiano cheese (optional)
salt and pepper, to taste

Salad:
1 cup uncooked orzo pasta (I used whole wheat)
2 cups vegetable broth
1 cup fresh corn kernels (from 1-2 ears of corn)
1 1/2 cups cherry or grape tomatoes, sliced in half
3/4 cup diced red onion
1/4 cup thinly sliced basil
3 oz. feta, crumbled

Prepare dressing by whisking all ingredients together. Season with salt and pepper. Set aside.

Bring vegetable broth and 3 cups of water to a boil. Season water/broth with salt. Cook orzo according to package instructions. Drain orzo.

Toss orzo with dressing, corn, red onion, tomatoes, and basil while orzo is still warm. Cool orzo until room temperature and mix in crumbled feta. Serve immediately or refrigerate covered until use.

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