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As the summer sun shines brightly, it beckons us to embrace lighter, fresher meals that reflect the vibrant flavors of the season. One dish that truly captures this essence is the Sunny Harvest Orzo Salad. This delightful recipe is a colorful tapestry of fresh vegetables, hearty orzo pasta, and a zesty dressing that combines to create a dish that is as nutritious as it is appealing. Perfect for family gatherings, picnics in the park, or a simple weeknight dinner, the Sunny Harvest Orzo Salad brings a taste of summer to your table, making it a must-try for any home cook looking to celebrate the season.

Summer Veggie Orzo with Feta & Fresh Herbs

Discover the essence of summer with the Sunny Harvest Orzo Salad, a vibrant blend of orzo pasta, fresh vegetables, herbs, and a zesty lemon dressing. This refreshing dish is perfect for family gatherings, picnics, or simple weeknight meals. Packed with nutrients and bursting with flavor, it showcases the best of seasonal produce. Learn how to prepare this colorful salad and enjoy a nutritious taste of summer that's sure to delight your senses.
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Ingredients
  

1 cup orzo pasta

2 tablespoons olive oil

1 medium zucchini, diced

1 medium yellow squash, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1/4 cup red onion, finely chopped

1 teaspoon garlic powder

Salt and pepper, to taste

1/2 cup feta cheese, crumbled

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

Juice of 1 lemon

Zest of 1 lemon

Instructions
 

Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced zucchini, yellow squash, red bell pepper, and red onion. Sauté for about 5-7 minutes, until the vegetables are tender but still crisp.

      Add Corn and Seasoning: Stir in the corn kernels and garlic powder. Season with salt and pepper. Cook for an additional 2-3 minutes, then remove from heat and let cool slightly.

        Combine Ingredients: In a large bowl, combine the cooked orzo, sautéed vegetables, halved cherry tomatoes, crumbled feta cheese, chopped basil, and parsley.

          Dress the Salad: In a small bowl, whisk together the lemon juice and lemon zest. Drizzle this mixture over the orzo salad and gently toss to combine, ensuring everything is coated.

            Serve: Adjust seasoning with additional salt and pepper if needed. This salad can be served warm, at room temperature, or chilled for a refreshing summer dish.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6