Mediterranean Orzo Salad

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READY IN: 20mins
Recipe by Chef mariajane

When using very fresh corn on the cob, it is not necessary to cook the kernels for this colorful summer salad, which makes a fabulous entree or side dish for a warm evening's meal.

Ingredients Nutrition


  1. In a large pot of boiling salted water, cook orzo, stirring occasionally, for 6 minutes. add broccoli and cook until broccoli is tender and pasta is al dente, about 1 minute.
  2. Drain well and refresh under cold running water; drain again. Return to pot or large bowl. Gently stir in corn, red and orange peppers, olives, onion, basil and parsley.
  3. In a measuring cup, whisk together oil, vinegar, garlic, hot pepper flakes and salt and pepper. Pour over salad and toss gently. (Salad can be covered and refrigerated for up to 2 hours. Bring to room temperature 30 minutes before serving).

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