Our bright Maize Orzo, with its sweet, subtle corn flavor is a perfect cold salad pasta. This zesty salad makes the most of peak summer produce with plenty of vibrant color and flavor. Serve alongside grilled fish or chicken for a complete meal.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients
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1 Cup Maize Orzo
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3 Tablespoons Extra Virgin Olive Oil, divided
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1 Small Red Onion, diced
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2 1/2 Cups Corn Kernels (From 3 Ears Corn)
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2 Cups Cherry Tomatoes, halved
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1 Avocado, peeled, pitted and cut into small dice
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1 Tablespoon Lime Zest
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2 Tablespoons Lime Juice, freshly squeezed
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1/2 Cup Fresh Cilantro Leaves, freshly cut
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1 Cup Queso Fresco, crumbled
Directions
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Add 1 cup of orzo to a large pot of boiling water with 1 teaspoon of salt and 1 teaspoon of neutral cooking oil. Cook for 10-12 minutes until al dente and strain. Rinse with cold water to cool and set aside.
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Heat 1 tablespoon olive oil in medium skillet over medium-high heat. Add red onion and cook, stirring, until barely softened, about 2 minutes. Add corn, and continue cooking until corn is just tender, about 4 minutes. Add corn mixture to cooked orzo, along with tomatoes and avocado.
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Whisk together remaining 2 tablespoons olive oil, lime zest and lime juice in small bowl, and season to taste with salt and black pepper. Pour dressing over orzo mixture, and toss gently to combine. Fold in cilantro and queso fresco.
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Refrigerate until ready to serve.