Mike's Recipes

Hot Honey Orzo Summer Salad

  • Prep Time
    15 Minutes
  • Difficulty
  • Servings
  • 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

Make the dressing. Combine all ingredients in a sealable jar. Close the lid tightly and shake vigorously to combine. Set aside.

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.

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.

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