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.
Cook’s Note
You can prepare the salad in advance and add the arugula, lemon oil and Parmesan just before serving.
Tools You May Need
Recipe courtesy of Tiffani Thiessen
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.