Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 2 medium ears corn, shucked and silks removed
• 3 Tbs. extra-virgin olive oil, more for brushing
• Kosher salt and freshly ground black pepper
• 1 cup dried orzo
• 1/2 cup finely chopped fresh basil
• 1 Tbs. fresh lime juice
• 1/4 tsp. hot sauce, more to taste

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Orzo with Lemon, Garlic, Parmigiano & Herbs

Similar in texture to risotto, this dish is simple yet rich.

• 3 Tbs. fresh lemon juice
• 3 medium cloves garlic, finely chopped
• Kosher salt
• 3 cups low-salt chicken broth
• 5 Tbs. unsalted butter, cut into 5 pieces
• 1 lb. orzo
• 1/2 cup grated Parmigiano-Reggiano; more for sprinkling
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tsp. fresh thyme leaves, lightly chopped
• Freshly ground black pepper

Combine the lemon juice, garlic, and a generous pinch of salt in a small bowl and set aside.

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, put the chicken broth in a medium (3-quart) saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-garlic mixture and whisk in the butter one piece at a time. Keep warm.

Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and immediately toss with the broth mixture. Add the 1/2 cup Parmigiano and the parsley and thyme. Season to taste with salt and pepper and toss well to combine. Serve immediately, sprinkled with additional Parmigiano.

Orzo Salad with Grilled Broccolini and Sausage

This light main course uses cooked chicken sausages (widely available at supermarkets or big-box stores) to pull together a quick weeknight one-dish meal. Though it works with most any flavor of chicken sausage, we especially like it with a roasted red pepper and garlic sausage.

• 1/4 cup plus 1 Tbs. extra-virgin olive oil
• 2 Tbs. red wine vinegar
• 1/4 cup pitted picholine olives (or other mild green olives), quartered
• 1-1/2 Tbs. capers, rinsed and chopped
• 1 large bunch (about 12 oz.) broccolini, trimmed
• 1 large red onion (12 oz.), cut crosswise into 1/2-inch-thick slices
• Kosher salt
• 4 cooked chicken sausages
• 8 oz. (1-1/4 cups) dried orzo
• Freshly ground black pepper

Prepare a medium gas or charcoal grill fire. In a large bowl, whisk 1/4 cup of the oil and the vinegar. Stir in the olives and capers and set aside.


Arrange the broccolini and onion on a large rimmed baking sheet. Drizzle with the remaining 1 Tbs. oil and sprinkle with about 1 tsp. salt.


Grill the broccolini, onion, and sausages (with the lid closed), flipping halfway through cooking, until the vegetables have softened and charred slightly, 7 to 10 minutes for the broccolini and 10 to 12 minutes for the onions, and the sausages are browned and heated through, 8 to 10 minutes.


Meanwhile, bring a large pot of well-salted water to a boil and cook the orzo until it’s just tender, about 8 minutes. Drain well.


Coarsely chop the broccolini and onion, and cut the sausages into bite-size pieces; stir them into the dressing. Add the orzo, toss to combine, and season to taste with salt and pepper. Serve.

Orzo Salad with Grilled Broccolini and Sausage

This light main course uses cooked chicken sausages (widely available at supermarkets or big-box stores) to pull together a quick weeknight one-dish meal. Though it works with most any flavor of chicken sausage, we especially like it with a roasted red pepper and garlic sausage.

• 1/4 cup plus 1 Tbs. extra-virgin olive oil
• 2 Tbs. red wine vinegar
• 1/4 cup pitted picholine olives (or other mild green olives), quartered
• 1-1/2 Tbs. capers, rinsed and chopped
• 1 large bunch (about 12 oz.) broccolini, trimmed
• 1 large red onion (12 oz.), cut crosswise into 1/2-inch-thick slices
• Kosher salt
• 4 cooked chicken sausages
• 8 oz. (1-1/4 cups) dried orzo
• Freshly ground black pepper

Prepare a medium gas or charcoal grill fire. In a large bowl, whisk 1/4 cup of the oil and the vinegar. Stir in the olives and capers and set aside.


Arrange the broccolini and onion on a large rimmed baking sheet. Drizzle with the remaining 1 Tbs. oil and sprinkle with about 1 tsp. salt.


Grill the broccolini, onion, and sausages (with the lid closed), flipping halfway through cooking, until the vegetables have softened and charred slightly, 7 to 10 minutes for the broccolini and 10 to 12 minutes for the onions, and the sausages are browned and heated through, 8 to 10 minutes.


Meanwhile, bring a large pot of well-salted water to a boil and cook the orzo until it’s just tender, about 8 minutes. Drain well.


Coarsely chop the broccolini and onion, and cut the sausages into bite-size pieces; stir them into the dressing. Add the orzo, toss to combine, and season to taste with salt and pepper. Serve.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 2 medium ears corn, shucked and silks removed
• 3 Tbs. extra-virgin olive oil, more for brushing
• Kosher salt and freshly ground black pepper
• 1 cup dried orzo
• 1/2 cup finely chopped fresh basil
• 1 Tbs. fresh lime juice
• 1/4 tsp. hot sauce, more to taste

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano

• Kosher salt
• 8 oz. orzo (1-1/4 cups)
• Vegetable oil for the grill
• 2 small Italian eggplants (about 3/4 lb. total), sliced into 1/2-inch-thick rounds
• 1 medium red bell pepper, quartered, stemmed, and seeded
• 1/3 cup plus 2 Tbs. extra-virgin olive oil
• 2 Tbs. red-wine vinegar
• 1 Tbs. Dijon mustard
• 1/2 small red onion, cut into small dice (about 2/3 cup)
• 1/2 cup crumbled feta (2-1/2 oz.)
• 1/2 cup pitted, coarsely chopped Kalamata olives
• 3 Tbs. chopped fresh oregano

In a 4-qt. saucepan, bring about 2 qt. water and 1 Tbs. salt to a boil over high heat. Add the orzo and cook, stirring occasionally, until just tender, about 8 minutes (or according to package directions). Drain but don’t rinse the pasta and pour it onto a rimmed baking sheet to cool evenly and quickly.

Heat a gas grill with all burners on high. Clean and oil the grate. Toss the eggplant and bell pepper with 2 Tbs. of the olive oil and a generous sprinkling of salt. Lay the vegetables on the grill and cook, with the grill covered, turning once, until cooked through and grill-marked, 2 to 3 minutes per side. Transfer to a cutting board. Allow the vegetables to cool slightly and then cut them into small dice.

In a liquid measuring cup, whisk the vinegar with the mustard and a generous pinch of salt. Slowly whisk in the remaining 1/3 cup olive oil.

When ready to serve, combine the orzo, grilled vegetables, onion, feta, olives, and oregano in a medium bowl. Pour on the dressing, toss well, and serve.

Orzo with Lemon, Garlic, Parmigiano & Herbs

Similar in texture to risotto, this dish is simple yet rich.

• 3 Tbs. fresh lemon juice
• 3 medium cloves garlic, finely chopped
• Kosher salt
• 3 cups low-salt chicken broth
• 5 Tbs. unsalted butter, cut into 5 pieces
• 1 lb. orzo
• 1/2 cup grated Parmigiano-Reggiano; more for sprinkling
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tsp. fresh thyme leaves, lightly chopped
• Freshly ground black pepper

Combine the lemon juice, garlic, and a generous pinch of salt in a small bowl and set aside.

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, put the chicken broth in a medium (3-quart) saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-garlic mixture and whisk in the butter one piece at a time. Keep warm.

Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and immediately toss with the broth mixture. Add the 1/2 cup Parmigiano and the parsley and thyme. Season to taste with salt and pepper and toss well to combine. Serve immediately, sprinkled with additional Parmigiano.

Orzo Salad with Grilled Broccolini and Sausage

This light main course uses cooked chicken sausages (widely available at supermarkets or big-box stores) to pull together a quick weeknight one-dish meal. Though it works with most any flavor of chicken sausage, we especially like it with a roasted red pepper and garlic sausage.

• 1/4 cup plus 1 Tbs. extra-virgin olive oil
• 2 Tbs. red wine vinegar
• 1/4 cup pitted picholine olives (or other mild green olives), quartered
• 1-1/2 Tbs. capers, rinsed and chopped
• 1 large bunch (about 12 oz.) broccolini, trimmed
• 1 large red onion (12 oz.), cut crosswise into 1/2-inch-thick slices
• Kosher salt
• 4 cooked chicken sausages
• 8 oz. (1-1/4 cups) dried orzo
• Freshly ground black pepper

Prepare a medium gas or charcoal grill fire. In a large bowl, whisk 1/4 cup of the oil and the vinegar. Stir in the olives and capers and set aside.


Arrange the broccolini and onion on a large rimmed baking sheet. Drizzle with the remaining 1 Tbs. oil and sprinkle with about 1 tsp. salt.


Grill the broccolini, onion, and sausages (with the lid closed), flipping halfway through cooking, until the vegetables have softened and charred slightly, 7 to 10 minutes for the broccolini and 10 to 12 minutes for the onions, and the sausages are browned and heated through, 8 to 10 minutes.


Meanwhile, bring a large pot of well-salted water to a boil and cook the orzo until it’s just tender, about 8 minutes. Drain well.


Coarsely chop the broccolini and onion, and cut the sausages into bite-size pieces; stir them into the dressing. Add the orzo, toss to combine, and season to taste with salt and pepper. Serve.

Lemony Orzo with Tuna and Artichoke Hearts

This dish, and its perfectly balanced flavors, is the antidote to predictable weeknight pasta.No dry vermouth or white wine on hand? Deglaze the skillet with chicken broth or water instead.

• Kosher salt
• 1-1/2 cups dried orzo (about 9 oz.)
• 1 Tbs. extra-virgin olive oil
• 1 small yellow onion, finely chopped
• Freshly ground black pepper
• 1/3 cup dry vermouth or white wine
• 1 14-oz. can artichoke hearts, drained and quartered
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1 5-oz. can water-packed solid white tuna, drained
• 3 Tbs. crème fraîche or sour cream
• 3 Tbs. fresh lemon juice
• 3 Tbs. coarsely chopped fresh basil

Bring a large pot of well-salted water to a boil. Add the orzo and cook according to package timing until al dente. Drain well.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring often, until deep golden brown, 7 to 8 minutes. Remove the skillet from the heat and add the vermouth or wine. Return the skillet to the heat and stir well, scraping up any browned bits from the bottom. Add the artichoke hearts and sun-dried tomatoes and cook just until tender and heated through, 2 to 3 minutes more. Off the heat, gently stir in the tuna.

Transfer the hot orzo to a large bowl and toss with the crème fraîche and lemon juice. Add the onion-artichoke mixture, 2 Tbs. of the basil, and salt and pepper to taste. Toss gently to combine. Spoon into bowls, garnish with the remaining 1 Tbs. basil, and serve.

Orzo with Brown Butter and Parmesan

This little black dress of a side dish pairs with practically anything—grilled meat, roasted chicken, sautéed vegetables. Like rice pilaf, the orzo is browned in butter before broth is added, which gives it a rich, nutty flavor.

• 1-1/2 cups lower-salt chicken broth
• 2 Tbs. unsalted butter
• 1 cup orzo
• 1/3 cup dry white wine
• Kosher salt and freshly ground black pepper
• 2 Tbs. freshly grated Parmigiano-Reggiano
• Thinly sliced fresh chives (optional)

In a 1- to 2-quart saucepan, bring the chicken broth and 1/2 cup water to a simmer over medium-high heat.

In a 3-quart heavy-duty saucepan, cook the butter over medium heat, swirling the pan occasionally, until the butter turns goldenbrown and smells nutty, about 2 minutes. Add the orzo and stir with a wooden spoon to coat well. Cook until the orzo just begins to turn a light golden color, about 2 minutes.

Pour in the wine and stir until absorbed, about 1 minute. Add the simmering broth mixture, stir, cover, and reduce the heat to low. Cook until the orzo is just tender, about 12 minutes; the mixture may still be wet but will set up.

Stir the orzo, season to taste with salt and a generous amount of pepper, and mix in the Parmigiano. Cover and let rest 5 minutes. Add the chives (if using) and serve.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 2 medium ears corn, shucked and silks removed
• 3 Tbs. extra-virgin olive oil, more for brushing
• Kosher salt and freshly ground black pepper
• 1 cup dried orzo
• 1/2 cup finely chopped fresh basil
• 1 Tbs. fresh lime juice
• 1/4 tsp. hot sauce, more to taste

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 2 medium ears corn, shucked and silks removed
• 3 Tbs. extra-virgin olive oil, more for brushing
• Kosher salt and freshly ground black pepper
• 1 cup dried orzo
• 1/2 cup finely chopped fresh basil
• 1 Tbs. fresh lime juice
• 1/4 tsp. hot sauce, more to taste

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.