Our inspiration for this recipe came from a weekend trip to the farmers’ market. There are so many fresh vegetables available this time of year, and we took a few things we bought and turned them into an orzo salad. This pasta has everything we love about summer- zucchini, tomatoes, and fresh corn- combined and tossed together with a delicious brown butter sauce. The sauce gives the veggies a decadent richness and makes the dish really pop. We topped the orzo with fresh basil and feta for the ultimate summer side dish. We like to serve this warm right after it is finished, but it also refrigerates well and leftovers can be served at room temperature.
Brown Butter and Orzo Salad
Makes: 8 side servings
Prep Time: 15 minutes Total Time: 20 minutes
- 1 lb orzo
- 1 stick of butter
- 3 tbs garlic, minced
- 1 white onion, chopped
- 2 ears of corn removed from husk
- 1 green zucchini
- 1 English cucumber
- 1 pound cherry tomatoes
- 1/2 cup feta cheese
- 1 bunch of basil, chiffonaded
- Cook the orzo per package directions; about 10 minutes for most varieties.
- While the orzo is cooking, melt the butter in a pan over medium heat. Once it is nice and bubbly, add the garlic and onion. Sauté for 5 minutes until the onion is translucent. Add the corn and cook 5 more minutes. Remove from the heat.
- Chop the squash, cucumber and tomato into bite sized pieces. Combine in a bowl with the orzo. Pour the butter sauce over the top of the orzo and mix until all ingredients are well incorporated. Season with salt and pepper to taste.
- Top with the feta and basil. This dish can be served warm or be made ahead of time and served at room temperature.