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.
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
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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). -
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.
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Add frozen garlic scapes during the last three minutes of boiling. Then add frozen corn in the last minute of boiling.
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Once pasta and veggies are cooked, drain in a colander and rinse with cold water.
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Return pasta and veggies to a cooled saucepan or mixing bowl. Add fresh mozzarella and dressing. Toss to coat.
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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.
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.