Memorial Day weekend is almost here. This weather in Philadelphia needs to start getting warmer so we can start to enjoy BBQs. In our house we grill all year around. I love to create different sides for our BBQ dishes. This one I think is by far one of my favorites. It’s a super easy and delicious orzo pasta with sweet corn and asparagus. The dressing is light and fresh. I hope you enjoy.
1 package Orzo pasta, follow cooking instructions on package
2 cups cooked corn kernels
Stalk of asparagus, chopped and blanched
Salt & pepper, to taste
1/4 cup chives, chopped optional
Juice and zest of 1 lemon
1/2 cup EVOO
In a large bowl whisk together lemon juice, lemon zest, salt & pepper and EVOO until well incorporated.
Now in the same bowl as the dressing add orzo, asparagus, corn and chives toss everything together. Place in the refrigerator to cool. Serve in a large bowl.
Check out the other great dishes from this week’s Food Network Blog #sensationalsides below:
The Mom 100: Pasta Salad with Chicken, Picholine Olives and Ramp Vinaigrette
Homemade Delish: Spring Orzo Salad
Devour: Pasta Salads That Go Beyond Mayonnaise
Napa Farmhouse 1885: Pasta Salad with Arugula, Bell Pepper & Spring Onion
Elephants and the Coconut Trees: Chicken Pasta Salad with Peanut Butter Dressing
Taste with the Eyes: Refreshing Rice Noodle Salad, Lime Ginger Dressing
FN Dish: Picnic-Ready Pasta Salads with Hundreds of Sky-High Reviews