2 tablespoons olive oil
1 yellow onion, chopped
One 1-pound box orzo
4 ears fresh corn
2 cups sliced cherry tomatoes
4 to 5 cups baby arugula
Lemon oil, for drizzling
1/2 cup shaved Parmesan
Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.
Cook the orzo according to the package directions.
Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.
Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.
You can prepare the salad in advance and add the arugula, lemon oil and Parmesan just before serving.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.