Hot Honey Orzo Summer Salad
- Prep Time
15 Minutes - Difficulty
Easy - Servings
6
Ingredients
- Dressing:
- 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
- Salad:
- 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
Instructions
1. Dressing Dreams:
- Everything in a jar
- Shake it like you mean it
- Set aside and try not to taste-test it all
2. Corn Magic:
- Cast iron on medium-high
- Get those kernels charred
- Let them cool to stardom
3. The Big Toss:
- Combine everything with love
- Drizzle that dressing
- Give it a gentle toss
- Taste and make it perfect
Pro Tips
- Cook orzo al dente
- Room temp fruit = better flavor
- Make extra dressing
- Let flavors mingle for a bit
Perfect Partners
Serve alongside:
- Grilled anything
- Hot Honey BBQ
- Summer sandwiches
- Picnic spreads
Make It Your Own
- Swap in seasonal fruit
- Try different greens
- Add fresh herbs
- Double the honey drizzle
Remember: Great summer food is about fresh ingredients and good vibes.
Pro Tip: Make it ahead - this salad actually gets better after a few hours in the fridge!
Now go create some summer magic. Your picnic is waiting.
