Asparagus Corn and Orzo Salad

Asparagus Corn and Orzo Salad

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 Asparagus Corn and Orzo Salad is the perfect springtime salad. The fresh flavors of the vegetables taste absolutely refreshing with the fresh Orange Herb Vinaigrette.

Asparagus Corn and Orzo Salad | Recipe Nomad

I’ve been making this recipe for Asparagus Corn and Orzo Salad since living in London. I love how refreshing it is and how easy it is to make. Just toss in a handful of corn kernels, a few spears of asparagus and of course my favorite Goma Greens vegetable- cherry tomatoes! Then drizzle a sweet Orange Herb Vinaigrette on top and voila! Your simple salad is ready in 30 minutes! I used orzo for this recipe but you could also use another pasta like elbow or rotini or skip the carbs all together and just double the amount of vegetables for a super nutritious side dish.

Asparagus Corn and Orzo Salad | Recipe Nomad

But this salad doesn’t just have to be a side dish!

Make it a really simple dinner night by grilling some chicken breast and serving it at top the salad. I love it when you can turn a salad into dinner by just adding a protein. Don’t you?

What makes a good salad great? The vinaigrette that you toss it in. I’ve also made the vinaigrette with a different herbs each time I make it but my favorite two are the mint orange and the basil orange combination mix which makes the salad so light and refreshing.

Asparagus Corn and Orzo Salad | Recipe Nomad

 

Yields 6

Asparagus Corn and Orzo Salad

Asparagus Corn and Orzo Salad is the perfect springtime salad. The fresh flavors of the vegetables taste absolutely refreshing with the fresh Orange Herb Vinaigrette.

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 Ears of Corn, kernels only 
  • 1/2 pound (250g) Asparagus, trimmed and cut into 1" pieces
  • 1 Cup Grape Tomatoes, quartered 
  • 1 handful of Mint (you can also use basil, parsley or cilantro)
  • 1/4 cup Olive Oil
  • 3 tablespoons Orange Juice (+extra if needed)
  • 2 tablespoon Honey or Agave
  • 1 tablespoon Rice Wine Vinegar
  • Pinch of Salt and Pepper

Instructions

  1. Cook the orzo according to the package directions. 
  2. Meanwhile, in another pot of boiling water, boil the corn for 5 minutes. Remove with a slotted spoon and rinse under cold water. 
  3. Return the pot of water to boil. Add the asparagus and boil for 2 minutes. Remove with a slotted spoon and rinse under cold water.  
  4. In a small bowl, whisk the ingredients for the dressing. 
  5. Toss together the orzo, corn, asparagus and tomatoes. Drizzle with 1/4 of the dressing. Mix well and refrigerate into ready to serve. 
  6. Before serving add the rest of the dressing. Mix well. 
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http://www.recipenomad.com/asparagus-corn-and-orzo-salad/

 

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