This my summer go to on busy weeknights. You can use whatever vegetables are in season. I serve it with homemade chicken nuggets or grilled meats. This salad is perfect for summer parties – just double the recipe – and it’s even better the next day.
2 cups orzo, cooked al dente in salted water
4 small zucchini
1 cup of radishes, cut in half and slices thinly
1 red pepper, cut into small dice
2 ears of fresh corn
1 cup of cherry tomatoes, cut into quarters
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp Dijon mustard
1/2 cup Pepper Jack cheese or Cheddar, cut into small cubes
In a small bowl, whisk together the lemon juice, olive oil, salt, pepper and mustard.
Slice zucchini, shallots and coat with a couple of the dressing. Peel the corn and brush with dressing as well. Grill all the vegetables until just done. Chop the zucchini and shallots into small pieces and cut kernels from the ears of corn.
Mix all vegetables with orzo and cheese cubes and pour the remainder of the dressing all over. Toss to coat and adjust seasoning if needed. Refrigerate for 20 minutes and serve.
serves 6 as a side dish or 4 as a vegetarian main course