Corn and Garlic Scape Orzo Salad

Welcome to the FIRST edition of Tasty Tuesday!!  I will be releasing a new recipe each Tuesday from here on out.  Many will feature fresh ingredients from our farm and garden.

At Adorably Grown, we’re all about:

1. Recipe first!  Personal updates and commentary second.  Scroll on down only if you are interested 🙂
2. Meals and snacks that are fresh, simple, and healthy…most of the time.
3. Using what you have on hand.  Most recipes include modifications and substitutions for ingredients.

And without further ado, our first recipe post:

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Corn and Garlic Scape Orzo Salad

A quick and easy summertime salad featuring garlic scapes, corn, and fresh mozzarella cheese. Garlic scapes and corn can easily be substituted with other fresh, steamed or sautéed vegetables of your choice. 

Course Salad, Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Refrigerate 1 hour

Total Time 20 minutes

Author Dora | Adorably Grown

Ingredients

• 1/2 lb orzo
• 1/4 cup frozen garlic scapes (diced)
• 2 cup frozen corn
• 6-8 oz fresh mozzarella (cut into cubes)
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tbsp dried Italian herbs
• 1/2 tbsp sugar

Instructions

1. Cook orzo according to package directions in a large saucepan.  
   Note: frozen veggies will be added during the last few minutes of boiling (see step 3).

2. While orzo is cooking, whisk together olive oil, red wine vinegar, lemon juice, Italian herbs, and sugar in a small bowl or cup for the dressing.  Set aside.

3. Add frozen garlic scapes during the last three minutes of boiling. Then add frozen corn in the last minute of boiling.  

4. Once pasta and veggies are cooked, drain in a colander and rinse with cold water.

5. Return pasta and veggies to a cooled saucepan or mixing bowl.  Add fresh mozzarella and dressing.  Toss to coat.

6. Refrigerator one hour for best flavor.  However, it can also be enjoyed immediately if you are short on time.

Recipe Notes

This salad can be made up to a day in advance and stored in the refrigerator.

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We like to freeze sweet corn and garlic scapes from our garden to use throughout the year.  This is what was used in this recipe, but they can easily be substituted with other vegetables.  Suggestions for substituting ingredients are included below.

SUBSTITUTIONS:

• Orzo: penne, quinoa, and Israeli couscous will also work well.
• Frozen garlic scapes: asparagus, green beans, peas.  If using fresh vegetables, consider sautéing and tossing in at the end, rather than boiling.
• Mozzarella: feta cheese also works well in this recipe.
• Fresh herbs: toss in at the end, rather than adding in step 2.
• Red wine vinegar: white wine vinegar or cider vinegar can also be used, but will change the flavor somewhat.

The weather finally warmed up this week and we have been insanely busy getting garden beds prepped and seedlings planted.  As a result, we haven’t had much time to cook.  This corn and garlic scape orzo salad paired well with burgers on the grill for a quick and easy meal this week.

I have also been taking stock of what is left in our freezer from last summer and trying to use it all up before we begin putting up this year’s garden harvest.  Stay tuned over the next few weeks for more quick and easy “freezer ingredient” meals!

Did you like this recipe?  Let me know in the comments below!

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