July 19, 2020 begins National Prosecco Week. My Summer Orzo Salad will be the perfect pairing with a chilled bottle of Prosecco!
Summer Orzo Salad
Makes 6 servings
2 cups Orzo
4 tablespoons olive oil
1/2 cup grated Parmesan Cheese
10 ounces tri-color cherry tomatoes, cut into fourths
1/2 red bell pepper, chopped fine
2 ears fresh corn on the cob, cooked, kernels removed from cob
12 fresh basil leaves, chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons lemon juice
1/2 cup toasted pine nuts
1/2 English cucumber, peeled and chopped
Grilled Chicken (optional)
Cook orzo according to package directions. Stir olive oil and Parmesan cheese into orzo, cover and chill. When ready to serve the salad, remove orzo from refrigerator and stir in tomatoes, red bell pepper, corn kernels, basil leaves, salt, pepper, lemon juice, pine nuts and cucumber. Add more olive oil, lemon juice, salt and pepper to suit your taste. Serve well chilled.
For grilled chicken: One of my favorite marinades for grilled meat and vegetables is Allegro brand. https://allegromarinade.com/
Allegro offers several flavors of marinade including Tennessee Whiskey, Hot and Spicy and Honey Garlic. Just place your meat and/or vegetables in the marinade. Cover and refrigerate, turning a couple of times while in the refrigerator, then grill. Baste with fresh marinade during grilling.
Delicious recipes on the Behind The Page Blog: theroanoker.com
Southern Spoonful Recipe Column ~ The Roanoker Magazine
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