Summer Orzo Salad Video

It’s grilling season! And with every good backyard barbecue, you need just-as-delicious sides! For our Fourth of July barbecue last weekend, we made this summer orzo salad with cucumbers, corn, arugula, goat cheese, and a zesty dressing. Substitute quinoa for orzo to make it gluten-free. Skip the cheese for dairy-free. See below for the video demo and written recipe. Enjoy!

Summer Orzo Salad Recipe

Ingredients

Salad:

• 1 cup uncooked orzo

• 1 sweet corn (frozen or fresh)

• 1 cucumber, chopped

• 2-3 cups arugula

• Crumbled goat cheese (optional)

 Dressing:

• 1/2 cup olive oil

• Juice from 1 lemon

• Small bundle fresh dill, minced

• 2-3 green onions, thinly sliced

• Salt and pepper, to taste

Directions:

1. Cook orzo according to package directions.

2. Cook frozen corn according to package directions. If you’re using fresh corn, cook the corn on the cob and then cut the kernels off the cob.

3. Chop the cucumber.

4. Crumble the goat cheese.

5. Chop the dill and green onions for the dressing.

6. Add all dressing ingredients to a small bowl and whisk until combined.

7. In a large bowl, combine all the ingredients including the dressing. Mix together until combined.

8. Eat and enjoy!

Recipe inspired by Pinch of Yum.