I’ve got one more recipe for you before corn is completely out of season. My loaded orzo salad has corn, basil, feta, red bell pepper, whole wheat orzo, onion, garlic, tomato sauce, spinach, and more. This one pot recipe is the perfect side dish or lunchtime fuel you need in your recipe arsenal.
As an aside, I am going to tell you about a food memory that came to me while I was working on this recipe. Whenever I shuck corn, it always brings me back to times with my Mamaw and Papaw. They grew their own vegetables for as long as they physically could and would put the grandkids to work shucking corn and stringing beans. What food memories do you have with your grandparents?
Orzo Salad Inspiration
Corn was really the inspiration behind this dish. Everything else was added on top of the corn. I love whole wheat orzo, so I added that. Then, I just threw in all kinds of vegetables I had in my kitchen and fridge. That’s one of the fun things about a one pot recipe – you can just keep throwing stuff in the pot! Add feta cheese and anything will taste good, right?!! The sweet red bell pepper with the savory garlic, onion, and shallot flavors really makes the dish.
Let’s Get Cooking
- Large pot with lid
- Cutting Board
- Measuring cups
- Measuring spoons
- Heat proof spatula
- 2 tbsp olive oil
- 1 yellow onion – diced
- 1 shallot – minced
- 2 cloves garlic – minced
- 1 red bell pepper – seeded and diced
- 1/3 cup basil – roughly chopped
- 8 oz tomato sauce
- 1 3/4 cup whole wheat orzo uncooked
- 2 cups water
- Kernels from 2 ears of corn (1 1/2 cups kernels)
- 2 cups chopped spinach
- Salt and pepper to taste
- Red pepper flakes to taste
- 1/2 cup feta
- Basil for garnish
Place large pot on stovetop over medium high heat. Heat oil until shiny. Add onion and cook, stirring frequently, until softened (about 3-4 minutes). Add red pepper and cook for another 3 minutes before adding shallots and garlic. Once fragrant (about 2 more minutes), add tomato sauce and basil. Add 2 cups of water and orzo. Bring to a boil. Once boiling, cover with lid and reduce heat to medium low. Allow to simmer for 10 minutes until orzo tender. If you notice water reduced too much, you can add 1/2 cup more to finish cooking orzo.
Remove lid and stir in corn, spinach, and red pepper flakes. Add salt and pepper to taste. Combine and allow corn and spinach to warm until spinach wilted. Stir in feta while pot still on heat and blend. Garnish with basil and serve immediately. Can be stored in airtight container in fridge up to 5 days. Delicious as a chilled side dish as well!Print