Hot Honey Orzo Summer Salad


2 tablespoons apple cider vinegar

1 tablespoon Mike’s Hot Honey

1 teaspoon Dijon mustard

¼ cup olive oil or grapeseed oil

sea salt and ground black pepper, to taste


3 cups cooked orzo

2 cobs of corn, husks removed

1 ripe, but firm, peach/nectarine, pitted and sliced

1 cup blueberries

1 cup arugula


  1. Make the dressing. Combine all ingredients in a sealable jar. Close the lid tightly and shake vigorously to combine. Set aside.
  2. Heat a cast iron skillet over medium high heat and place the corn cobs in the pan. Turn frequently, until charred on all sides and slightly softened. Transfer to a cutting board and cut the kernels off the corn cobs. 
  3. Combine orzo, corn, peach/nectarine, blueberries, arugula, and dressing in a bowl and toss to combine. Check the salad for seasoning and adjust if necessary.

Serve immediately or place in a sealed container to keep for up to 3 days in the refrigerator.

Serves 6

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