It would not be summer around here if I wasn’t carting this delicious salad off to a cookout or two! I make this all the time. Year round but mostly in the summertime.
It’s quick and easy and really different from what you find at most cook outs. And it’s pretty to look at which is important since we eat with our eyes too. :)
You can serve it in a big colorful bowl or spread it out on a platter. I always set a dish of Feta cheese next to it when I am serving it so that those who like Feta can top their salad with it.
Here’s the recipe:
Orzo Confetti Salad
1 pound of orzo
1 red bell pepper, diced in very small pieces
1 15 oz. can of sweet corn, drained
1 package of fresh Chives
1/2 cup olive oil
2 Tbsp of Balsamic Vinegar
Salt and pepper
Feta Cheese (optional)
Boil the orzo pasta in salted water till tender. (The salt will help add flavor.) Drain but do not rinse and then place in a bowl. Squeeze the juice of half of a large lemon or 1 small lemon over the orzo while it is warm. Add the corn, red pepper and chives. (I use a pair of kitchen scissors to snip the Chives.) Add the olive oil and mix. Add the Balsamic vinegar and mix the salad well. Add salt and pepper. Taste the salad before adding the salt. It might already be salty enough from the salted boiling water. Add more salt if needed to taste.
This makes a great main dish salad too when you serve it with grilled chicken or one of my favorites…Marinated Flank Steak. Enjoy!