End of Summer Orzo Salad
Using all of summer's best ingredients, this end of summer orzo salad is full of flavor and a great way to say farewell to summer!
Servings: 4 servings
Ingredients
- 2 cups (300 g) uncooked orzo pasta
- 1 ½ cup (186 g) diced zucchini
- ⅓ cup (83 g) homemade basil pesto or store-bought
- ⅔ cup (97 g) fresh corn kernels frozen is fine too
- 10 ounces (284 g) cherry tomatoes halved
- 8 ounces (227 g) mozzarella balls
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook orzo pasta according to the instructions on the package then drain well after it's finished cooking.2 cups uncooked orzo pasta
- In the meantime, sauté zucchini in a skillet over medium-high heat with 1 teaspoon of olive oil. Cook until just tender, about 5-7 minutes.1 1/2 cup diced zucchini
- In a large bowl, add pesto, orzo, zucchini, corn, tomatoes, mozzarella, lemon juice, salt and pepper. Toss all together until everything is evenly distributed.1/3 cup homemade basil pesto, 2/3 cup fresh corn kernels, 10 ounces cherry tomatoes, 8 ounces mozzarella balls, Juice of 1 lemon, Salt and pepper
- You may now cover and let chill in the fridge for 4 hours or eat immediately. It is great hot or cold!
Video
Nutrition
Serving: 1 serving | Calories: 564 kcal | Carbohydrates: 73 g | Protein: 24 g | Fat: 19 g | Fiber: 6 g | Sugar: 4 g
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