Recipe Experiment: Summer Orzo Salad

Laci's avatar By Laci in Foodie Friday, Recipes on
6 comments

The local farmers market has some fantastic vendors, one of which makes pasta. They also make fantastic butternut squash ravioli. They don’t have a website but if you end up at the Denton Community Market stop in at Lucido’s Garden Pasta. I worked with them to come up with an easy (and tasty) summer recipe using their orzo pasta. I hope you enjoy this recipe. Stay safe in the heat!

Salad ingredients:

  • Cook 1/2 cup Orzo (I actually made 1 C. originally but it was a bit too much – when it was done I added a small amount of olive oil and salt before mixing it in with the other things listed below.)
  • Cherry or grape tomatoes quartered (about 6 oz)
  • 4 strips of bacon – cooked to a crisp and roughly chopped 
  • 4 ears of sweet corn – cooked and the corn cut from the cob (frozen or canned would be good substitutions with a bit of pan searing in olive oil but apparently I like doing things the hard way)

Dressing:

  • Approx. 1/4 cup diced shallot 
  • A lot of fresh basil – chopped 
  • 2-3 Tbs EVOO
  • 2-3 Tbs cider vinegar (white wine vinegar or lemon juice would be good substitutes)
  • Salt to taste – I would over salt very slightly because this will be covering a lot of ingredients
  • Red pepper to taste – same as salt note. 

Directions:

  1. Make the dressing first or the night before to let the flavors mix. 
  2. Combine all ingredients and dressing 
  3. Serve warm or cold
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Published by Laci

Texas born, I grew up hunting and fishing. Now I love travel and cooking, a good beer and a great story. People are their stories and I hope to share mine. I have a ridiculously adorable canine companion named Bear, a supportive family, and a wonderful husband.

6 comments on “Recipe Experiment: Summer Orzo Salad”

    1. I hope you enjoy it! I haven’t meant to be on this long of a hiatus but I’m 60k words into a manuscript and I can see the finish line (for the 1st draft at least).

      Liked by 1 person

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