Photo: Garden Orzo Salad with Herb Dressing Recipe
Ingredients
For the herb dressing:
- 2 lemons, zested and juiced
- 2 oranges, zested and juiced
- 1 cup cider vinegar
- 2 cups fresh parsley leaves
- 2 cups fresh basil leaves
- 2 cups extra-virgin olive oil
- Salt and freshly ground black pepper
For the salad:
- 4 cups orzo
- Salt, for water
- 5 ears corn, kernels removed
- 5 stalks celery, diced
- 1 cucumber, seeded and diced
- 2 pints cherry tomatoes
For the herb dressing:
Directions
In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil. Turn on the processor and slowly add the olive oil until the mixture is blended together. Process until smooth and season with salt and pepper, to taste. Set aside.
Cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally.
To a large mixing bowl add the raw corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes.
Once orzo is cooked, drain and rinse under cold water; drain well. Add cooled orzo to bowl and toss. Add dressing to salad and toss again. Season with salt and pepper, if needed. Serve.
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By JenLw07
Loganville, 49
on September 07, 2009
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I kept deluting the liquid. It was so citrusy that it burned my throat when I swallowed it. NEVER AGAIN!
By asccsc_12119003
Lansing, 62
on September 01, 2009
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This salad went over very well - I didn't make a huge batch like it calls for, so I halved the dressing and did a few different things - I added one clove of fresh garlic into the blender with the dressing and also replaced half of the parsley with fresh chives. As for the veggies, I used up what I had left from my last garden picking - cukes, tomatoes, and red bell pepper, and instead of the raw corn used a couple of ears of cooked corn from last nights' dinner. And tossed in some chopped black olives for fun.
I had some of the dressing left over so I'm using it as a marinade for chicken with high hopes!!!!
By Chef #1210953
Somwhere, AK
on August 23, 2009
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I am glad I read everyone's comments before I made this. I cut to 1/4 of the recipe since I was making it for 4 people. I blanched the corn too. I also thought it was way too tangy, so I added two tablespoons of honey to the dressing and it was a hit.
Read all 13 reviews