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Summer Orzo

Prep Time: 10 min
Total Time: 20 Min

Servings: 2


  • 0.50 cups olive oil
  • 2 tbsp olive oil
  • 4 cups fresh corn kernels
  • 4 cloves of garlic
  • 1 package of orzo ( brown rice or quinoa)
  • 1 pt. cherry tomatoes
  • 0.25 cups chopped basil
  • 2 tbsp chopped parsley
  • 2 large shallots
  • 4 pepperoncini
  • 2 tsp pepperoncini juice
  • 3 tbsp red wine vinegar (or apple cider vinegar)
  • 1 large lemon
  • 2 tsp pepper
  • 2 tsp salt
  • 2 cups grilled shrimp


Step 1. add 2 tablespoons oil and corn to large skillet over high heat (saute for 3 minutes)
Step 2. add garlic to skillet and cook 2 minutes more (or until fragrant and corn is tender)
Step 3. let cool
Step 4. in a large bowl, combine corn, orzo, tomatoes, basil, parsley, and stir well
Step 5. in a medium bowl, combine shallots, 1/2 cup olive oil, pepperoncini, vinegar, lemon juice & zest, salt, pepper, and whisk to combine
Step 6. pour dressing over salad and toss well
Step 7. top with shrimp
Step 8. salad can be made up to 6 hours in advance (serve cold or at room temperature)


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