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Lemon Orzo Salad
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Main Dish, Side Dish
Cuisine:
American
Servings:
4
servings
Ingredients
▢
1
cup
orzo
-
cooked and drained
▢
1
ear corn
-
husked
▢
1
bell pepper,
-
medium, any color, halved and seeded
▢
½
red onion,
-
peeled and cut into thick rings
▢
3
tablespoon
Oil
-
plus 2 tsp Wegmans Basting oil
▢
1
lemon
-
juice
▢
2
tablespoon
fresh parsley
-
minced
▢
All Purpose Seasoning
-
to taste
Instructions
Preheat grill to medium.
Drizzle corn, pepper halves and onion with 2 tsp of oil; arrange on grill.
Grill, turning occasionally, until lightly browned on all sides — about 10 minutes.
Remove vegetables from grill and cool slightly.
Cut kernels off cob. Dice peppers and onions so that they are the same size as the kernels.
Toss orzo, vegetables, parsley lemon juice and remaining oil in a large bowl.
Add All purpose Blend to taste.
Notes
Add Cheese:
Cheese is a nice addition to this dish, try parmesan or shredded cheddar, or feta cheese.
Short cut tip:
Use a premade frozen bag of orzo, to save time.
Variation tip:
Any veggies work, try mushrooms, asparagus, cucumbers or even cherry tomatoes. Serve on a bed of fresh spinach or arugula.
Alternate ingredient:
Add your favorite protein such as diced ham, shrimp or bacon to this salad.
Alternate cooking method tip:
Cook indoors on a grill pan or roasted veggies in the oven.
Dietary consideration tip:
Quinoa or whole wheat couscous can replace the orzo in this Lemon Orzo Salad. Try adding beans or chickpeas.
Fresh Herbs:
It is always nice to finish with fresh dill, fresh basil, mint leaves or whatever you wish. Top with pine nuts or kalamata olives.
Lemon Zest:
Punch up the zing by whisk in the zest from the lemon to the lemon vinaigrette.