Tiffani’s Orzo Salad with Corn, Arugula and Cherry Tomatoes

Categories: Salad- Salad Dressings- Slaw

Ingredients

• 2 Tbsp. olive oil
• 1 yellow onion, chopped
• 1 box (16 oz.) orzo
• 4 ears fresh corn
• 2 cups cherry tomatoes, sliced
• 1 cup shaved Parmesan
• 4 to 5 cups baby arugula
• Lemon zest, for garnish

Directions

1. In a medium skillet over medium heat, add olive oil and onion. Cook until onion is soft and translucent, about 8 minutes. Remove from heat and let cool.
2. Cook orzo according to package directions, about 10 minutes.
3. Grill or boil corn 5 minutes. Remove kernels from cobs.
4. Combine orzo corn, cherry tomatoes and Parmesan. Just before serving, gently fold in arugula. Season with salt and pepper to taste, and garnish with lemon zest.

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