Orzo with Summer Vegetables
This colorful summer orzo combines zucchini, yellow squash, sweet corn, red bell pepper, red onion, and cherry tomatoes with fresh basil, parsley, and lemon. It may be served warm, at room temperature, or chilled for an easy seasonal side dish.
Serves: 6 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
Why You’ll Love This Recipe
Cooking the vegetables in stages allows them to brown without becoming soft or watery.
Lemon juice and zest give the orzo a bright, fresh finish.
Fresh basil and parsley provide plenty of flavor without cheese.
It pairs easily with grilled chicken, fish, or other summer dishes.
Ingredients
12 ounces orzo
3 tablespoons olive oil, divided
1 small red onion, finely chopped
1 medium red bell pepper, diced
1 medium zucchini, diced
1 medium yellow summer squash, diced
1½ cups fresh corn kernels, from approximately 2 ears of corn
2 garlic cloves, minced
1½ cups cherry or grape tomatoes, halved
½ teaspoon freshly ground black pepper
1 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice, plus more to taste
½ cup loosely packed fresh basil leaves, thinly sliced
¼ cup chopped fresh flat-leaf parsley
Equipment
Large saucepan
Colander
Large, wide skillet
Cutting board
Sharp chef’s knife
Wooden spoon or silicone spatula
Large serving bowl
Fine grater
Instructions
1. Prepare the Vegetables
Before cooking the orzo, chop the red onion, red bell pepper, zucchini, and yellow squash into similarly sized pieces.
Cut the corn kernels from the cobs, mince the garlic, and halve the tomatoes.
2. Cook the Orzo
Bring a large saucepan of water to a boil.
Add the orzo and cook according to the package directions until al dente.
Before draining, reserve 1 cup of the pasta cooking water. Drain the orzo thoroughly, but do not rinse it.
3. Begin the Vegetables
While the orzo cooks, heat 1 tablespoon of the olive oil in a large, wide skillet over medium heat.
Add the red onion and bell pepper. Cook for 5–6 minutes, stirring occasionally, until the onion softens and the pepper begins to brown around the edges.
Transfer the vegetables to a large serving bowl.
4. Brown the Squash
Add another tablespoon of olive oil to the skillet and increase the heat to medium-high.
Add the zucchini and yellow squash in a single layer. Cook for 4–5 minutes, stirring only occasionally, until lightly browned but still slightly firm.
Avoid crowding the skillet. If necessary, cook the squash in two batches.
Transfer the squash to the bowl with the onion and bell pepper.
5. Cook the Corn and Garlic
Add the remaining tablespoon of olive oil to the skillet.
Add the corn and cook over medium-high heat for 3–4 minutes, stirring occasionally, until bright and lightly golden.
Add the garlic and cook for 30 seconds, stirring constantly, until fragrant.
Remove the skillet from the heat.
6. Combine the Orzo and Vegetables
Add the drained orzo and cooked corn mixture to the serving bowl.
Add the black pepper, lemon zest, and lemon juice. Toss gently until the orzo and vegetables are evenly combined.
Add reserved pasta water 2 tablespoons at a time as needed to loosen the orzo and help the ingredients come together.
7. Add the Tomatoes and Herbs
Let the orzo cool for approximately 5 minutes.
Gently fold in the cherry tomatoes, basil, and parsley.
Taste and add more lemon juice or black pepper if desired.
8. Serve
Serve the orzo warm or allow it to stand until it reaches room temperature.
For a chilled pasta salad, cover and refrigerate it for at least 1 hour. Before serving, let it stand at room temperature for approximately 15 minutes and toss gently to loosen the orzo.
Cook’s Notes
Fresh corn provides the sweetest flavor, but thawed frozen corn may be substituted when necessary. Pat it dry before adding it to the skillet.
The recipe is intentionally cheese-free. Lemon, garlic, fresh herbs, and browned vegetables provide plenty of flavor.
Orzo may absorb additional moisture as it stands. Before serving, loosen it with a little reserved pasta water, lemon juice, or olive oil.
If serving the orzo chilled, its flavors will become slightly muted. Taste it again before serving and add a little fresh lemon juice if needed.
Make Ahead
The vegetables may be chopped up to 1 day ahead and refrigerated separately in airtight containers.
The entire dish may be prepared up to 1 day ahead. For the freshest flavor and color, reserve the basil and add it shortly before serving.
If the orzo becomes firm after refrigeration, let it stand at room temperature for approximately 15 minutes. Toss it with a small amount of lemon juice or olive oil before serving.
Storage
Refrigerate leftover orzo in an airtight container for up to 4 days. Serve chilled, at room temperature, or gently reheat in a skillet over medium-low heat with a splash of water or reserved pasta water if needed. Freezing is not recommended because the vegetables may become soft after thawing.
Complete the Meal
Pair this fresh orzo with Roasted Jumbo Shrimp for an easy seafood dinner, Lemon Chicken with Spinach for a light and flavorful meal, or Turkey Burger for a relaxed summer cookout. Each pairing creates a complete low-sodium meal that’s perfect for summer dining.