This easy-to-make orzo pasta salad brings together the sweet, juicy kernels of summer corn, the fragrant flavor of fresh dill, and the tangy, salty goodness of crumbled feta cheese. Its dressing, which is a simple blend of lemon zest and juice, olive oil, honey, and a touch of seasoning, really allows the fresh corn and dill to shine in this simple, yet satisfying summer pasta salad.
For me, last summer was definitely “The Summer of Zucchini.” After previously only sharing three zucchini recipes in my past ten years of blogging, I somehow managed to uncontrollably share seven new zucchini recipes in less than two little ol’ months. Overkill? Perhaps. But hey, when it comes to making up for lost time and neglected recipe ingredients, I’m apparently an over-achiever. So, anyway, this year, I’ve noticed that when it comes to corn, I tend to use it primarily in corn salads during the summer months. Probably because I have never been the biggest fan of eating messy foods, and corn on the cob, with its abundance of dripping messy melted butter, is pretty much my idea of an absolute food nightmare. Instead of covering my face in an oily mess, I prefer to cut the kernels off and enjoy them in an easy-to-throw-together corn salad, using whatever other ingredients I have available. This time around, it was orzo pasta, crumbled feta, and fresh dill. Next time, who knows what it will be? Besides the fact that you will most likely never see me eating corn on the cob, there’s one thing you can count on for sure. Now that I’ve realized that I only tend to use fresh corn in salads, I’ll be coming up with a few new ways to use the vegetable this summer. Y’all, don’t be too surprised if this turns out to be “The Summer of Corn.”
Ingredients:
- Cold Water
- 1 Teaspon Coarse Sea Salt
- 4 Ears of Corns
- 1 Cup Orzo Pasta
- Zest & Juice of 1 Lemon
- 1/2 Cup Extra-Virgin Olive Oil
- 1 Tablespoon Honey
- 3 Tablespoons Fresh Dill, Very Finely Chopped
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes
- Crumbled Feta Cheese
Directions:
- Fill a large pot 3/4 full with cold water. Add the coarse sea salt and bring the water to a boil over high heat.
- Remove the husks and silk from the ears of corn. When the water is boiling, add the corn and allow it to boil for 3 to 5 minutes.
- Using tongs, remove the corn cobs from the boiling water and place them on a large plate; set aside and allow to cool.
- Add the orzo to the boiling water and cook for approximately 6 to 8 minutes or until slightly softened but not mushy.
- Pour the orzo through a strainer and rinse with cold water for 1 minute. Shake well to drain off any excess water; set aside.
- Whisk together the lemon zest, lemon juice, olive oil, honey, dill, black pepper, and crushed red pepper flakes in a large glass bowl. Add the drained orzo and stir gently to combine.
- When the corn has cooled enough to handle, place a small bowl upside down inside of a larger bowl. Place the end of a corn cob on top of the small bowl and then cut downward with a serrated knife. The corn kernels fall into the larger bowl and don’t end up all over your kitchen counter. Simply remove the small bowl when you are finished cutting the corn off of all of the cobs. Add the corn kernels to the large bowl of pasta salad and stir gently to combine.
- Tightly cover the pasta salad with plastic wrap and refrigerate until chilled.
- Gently fold the crumbled feta cheese into the pasta salad before serving.
Suggestions:
- If you prefer your corn kernels crispier, boil the ears of corn for less time. Approximately 3 minutes. If you prefer your corn kernels to be more tender, boil the ears of corn for more time. Approximately 5 minutes.
- If you choose to use frozen corn instead of fresh corn, you will need approximately 2 1/2 cups. Cook the corn long enough to thaw it but not long enough to make it soft or mushy.
- Use the directions on your orzo pasta box as a guideline for how long the orzo should be cooked. Not every brand of orzo is the same size, so some may take more or less time to cook through.
- I highly suggest using fresh dill for this recipe, however, if you choose to use dried dill, use half of the amount called for in this recipe.
- Chilling the pasta salad before adding the feta ensures that it won’t melt into the pasta salad. You can use as much or as little crumbled feta cheese as you choose for this pasta salad. Just remember that the amount you use will determine how salty the pasta salad is. You may need to add salt to this pasta salad if you don’t use a lot of feta.
Improvements:
- Add a finely chopped red bell pepper or a small jar of drained pimentos to this orzo pasta salad.
- Garnish the pasta salad with a little bit of additional very finely chopped fresh dill.
- If you would like this pasta salad a little bit spicier, add additional crushed red pepper flakes.
- Add finely chopped deseeded cucumber.
- CLICK HERE to find more great salad recipes. Make sure to check out our many other listed “Pasta Salad Recipes” and “Corn Salad Recipes.”
Ingredients:
- Cold Water
- 1 Teaspon Coarse Sea Salt
- 4 Ears of Corns
- 1 Cup Orzo Pasta
- Zest & Juice of 1 Lemon
- 1/2 Cup Extra-Virgin Olive Oil
- 1 Tablespoon Honey
- 3 Tablespoons Fresh Dill, Very Finely Chopped
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes
- Crumbled Feta Cheese
Directions:
- Fill a large pot 3/4 full with cold water. Add the coarse sea salt and bring the water to a boil over high heat.
- Remove the husks and silk from the ears of corn. When the water is boiling, add the corn and allow it to boil for 3 to 5 minutes.
- Using tongs, remove the corn cobs from the boiling water and place them on a large plate; set aside and allow to cool.
- Add the orzo to the boiling water and cook for approximately 6 to 8 minutes or until slightly softened but not mushy.
- Pour the orzo through a strainer and rinse with cold water for 1 minute. Shake well to drain off any excess water; set aside.
- Whisk together the lemon zest, lemon juice, olive oil, honey, dill, black pepper, and crushed red pepper flakes in a large glass bowl. Add the drained orzo and stir gently to combine.
- When the corn has cooled enough to handle, place a small bowl upside down inside of a larger bowl. Place the end of a corn cob on top of the small bowl and then cut downward with a serrated knife. The corn kernels fall into the larger bowl and don’t end up all over your kitchen counter. Simply remove the small bowl when you are finished cutting the corn off of all of the cobs. Add the corn kernels to the large bowl of pasta salad and stir gently to combine.
- Tightly cover the pasta salad with plastic wrap and refrigerate until chilled.
- Gently fold the crumbled feta cheese into the pasta salad before serving.
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What would summertime be without an enormous bowl of creamy homemade pasta salad? They’re easy to make, can be made for almost any sized crowd, taste so much better than store-bought, and can be made to fit almost any budget. Here, you’ll find some of our favorite summer macaroni, tortellini, and couscous pasta salad recipes, just perfect for your next cookout, picnic, reunion, pool party, or barbeque get-together. CLICK HERE for the recipes.
