Grilling transforms this side dish into summertime flavors at their best. Using the August seasonal zucchini and corn from gardens is the right move, make this and share with friends and family at your next picnic.
Pot (boil orzo pasta)
Large spoon for mixing final ingredients together
Food professor or blender
10 leaves Basil
2 grilled corn on cob, cut corn off
1 zucchini, cut lengthwise, grilled
2 whole lemons rolled and juices
1/2 cup to 3/4 cup Evoo
1 can rinsed White beans
1/2 pound orzo boiled ans cooled
Get your pot of salted water with a dash of evoo on your stovetop and boil your orzo pasta following the directions on the box. Rinse and let cool.
Cut your zucchini lengthwise and drizzle evoo, salt, and pepper on each half then..
Grill your zucchini and corn let them cool. Once cool enough to handle, Chop you zucchini into small bit size pieces and cut your corn off the cob. Sit everything in a large bowl like shown in the pic above.
Drain your white beans, add to the bowl.
Time to make your dressing..
take your lemon juice, 1/2 c evoo, basil leaves, 1 tsp salt, 2 tsp pepper and add to food processor or blender. Blend until emulsified. Pour over you orzo, corn, beans, and zucchini, mix all together.
Time to taste, add the remaining evoo if it’s to dry.
Chop up additional basil leaves for added color.
You can also add feta or goat cheese to this side dish!!
Liv to Eat~