This light and easy Orzo Pasta Salad recipe is tossed with a delicious lemon honey dressing and loaded with fresh corn, cherry tomatoes, cucumbers, and scallions and topped with feta and herbs.
Cook the orzo according to package directions for al dente, about 8 to 9 minutes.
Drain and run cold water over the orzo and set aside.
While the orzo is cooking, whisk together the olive oil, lemon juice, honey, salt, and pepper in a large bowl.
Cut the kernels off of the fresh uncooked corn ears and add to the bowl along with the scallions, tomatoes, cucumbers, and red pepper flakes.
Add in the orzo and toss to combine. Chill in the refrigerator for 2 hours.
Add the feta and herbs and toss lightly.
Serve immediately or store covered in the refrigerator for up to 3 days.
Notes
It’s best to use fresh, uncooked, in-season sweet corn. However, canned kernels will also do in a pinch, make sure to drain them well and use about ½ to ⅔ cup.
If you don’t have honey, you can use granulated sugar as a substitute.
It’s best to add the feta right before serving so it doesn't start breaking down.
Grilled Chicken would be a great addition to this salad is you wanted to enjoy it as a meal instead of a side dish.
I love making this at the end of summer when the corn, cucumbers, and tomatoes are fresh from the local farms/garden.