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Orzo Salad with Roasted Corn and Zucchini

The Floating Kitchen
  • minutes
  • Serves

INGREDIENTS

2 1/2 cups

Arugula, loosely packed

1 pint

Cherry or grape tomatoes

4

ears Corn

2 tsp

Thyme, fresh leaves

2 1/2 cups

Zucchini

1/2 cup

Balsamic vinegar

3 tsp

Honey

1/4 cup

Lemon juice, fresh

1 lb

Orzo

1 1/2 tsp

Black pepper

1 1/2 tsp

Salt

13 tbsp

Olive oil, extra-virgin

8 oz

Feta cheese