Hot Honey Orzo Summer Salad
Char the corn in a dry cast iron pan first, that is where the flavour is. Orzo, peach, blueberries and arugula, dressed with cider vinegar, dijon and Mike's Hot Honey. Not a pasta salad in the sad-deli-container sense.
Ingredients
- Dressing:
- 2 tbsp apple cider vinegar
- 1 tbsp Mike's Hot Honey
- 1 tsp Dijon mustard
- 1/4 cup olive oil or grapeseed oil
- Sea salt and ground black pepper, to taste
- Salad:
- 3 cups cooked orzo
- 2 cobs of corn, husks removed
- 1 ripe, but firm, peach or nectarine, pitted and sliced
- 1 cup blueberries
- 1 cup arugula
Featuring
Directions
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Combine the apple cider vinegar, Mike's Hot Honey, Dijon mustard, oil, salt, and pepper in a jar; shake to combine and set aside.
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Char the corn in a cast iron skillet over medium-high heat. Let cool and cut the kernels from the cob.
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In a large bowl, combine the cooked orzo, charred corn, peach, blueberries, and arugula.
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Drizzle with the dressing, toss gently to coat, and adjust seasoning to taste before serving.
