Recipe courtesy of Tiffani Thiessen
Episode: Girls Night In
Print
Total:
35 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

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  

Directions

Watch how to make this recipe.

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.

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