Blueberry Corn Orzo Salad Recipe

Cooking Directions

• STEP 1.Cook the orzo pasta according to package instructions. Drain and set aside.
• STEP 2.In a large bowl, combine the cooked orzo, blueberries, corn kernels, red onion, and fresh basil.
• STEP 3.In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the vinaigrette.
• STEP 4.Pour the vinaigrette over the salad and toss to combine.
• STEP 5.Refrigerate for at least 30 minutes to allow the flavors to meld together.
• STEP 6.Serve chilled and garnish with additional fresh basil, if desired.

Cooking Tips

• To add some extra protein, you can add grilled chicken or shrimp to the salad.
• If you don't have orzo pasta, you can substitute it with any small pasta shape like couscous or quinoa.
• For a vegan version, you can replace honey with maple syrup or agave nectar in the vinaigrette.

Storage and Serving

• This Blueberry Corn Orzo Salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the salad a good toss to redistribute the dressing.
• You can serve this salad as a side dish or as a main course by adding some protein.