Orzo Salad with Corn, Arugula and Cherry Tomatoes

Name: Orzo Salad with Corn, Arugula and Cherry Tomatoes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 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

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Level: Easy

Total: 35 min
Active: 30 min

Yield: 4 to 6 servings

Level: Easy

Total: 35 min
Active: 30 min

Yield: 4 to 6 servings

Ingredients

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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

Directions

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.