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Colorful Crunchy Orzo Vegetable Salad
A summery mix of vegetables, orzo, and cheese.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Ingredients
- 4 ounces orzo
- 2 ears fresh corn (on the cob)
- 1 handful flat leaf (Italian) parsley, chopped fine
- 2-3 tablespoons chives, sweet onion, shallots, or scallions (green part) - finely chopped
- 1 orange or red bell pepper, seeded and diced
- 1/4 cup freshly grated Pecorino Romano or Parmesan Reggiano cheese
- 1/2 teaspoon kosher or sea salt
- freshly ground pepper
Instructions
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Cook the orzo in boiling water per the manufacturer's directions. When done, immediately cool under cold water in a strainer and let the orzo drain. Leave it moist but not wet. Set aside.
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While the orzo is cooking, microwave the corn in the husk for about 4 minutes or a bit less, turning halfway through. Let sit in the husk for another 4-5 minutes, then peel off the husk, cut the corn off the cob, and set aside to cool.
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Mix the vegetables and orzo together, add the cheese and mix again. Then add the salt and pepper. Refrigerate for at least one hour, then taste. Add more cheese if desired, and/or salt and pepper.
