GUEST BLOG Orzo Salad with Corn, Arugula and Cherry Tomatoes

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Again from Katie for Mother's Day --this new orzo will absolutely become a new favorite for summer --the only suggestion I would have is add the arugula as you serve so that leftovers will store and arugula wont wilt but can be added daily.




  • 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

    • 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.

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