Start with the dressing for the salad as it needs some time for the flavors to meld. Zest and juice a lemon to get about 2 teaspoons of zest and 3 tablespoons of juice. Place both the zest and juice into a large mason jar. Add the olive oil, garlic, mustard, and sugar. Season with salt and pepper to taste; I generally add about 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Seal the jar tightly and shake to combine. Set it aside in the refrigerator while you prepare the rest of the salad.
Next, bring a medium pot of water to a rolling boil and generously salt the water. Add the orzo pasta to the boiling water and cook according to the package directions until al dente. This typically takes about 8 to 10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Allow it to cool thoroughly before adding it to the salad.
While the orzo is cooking, prepare the vegetables. Halve the cherry tomatoes and yellow grape tomatoes, and place them in a large mixing bowl. Next, halve the Kalamata olives and add them to the bowl as well. Finely dice the red onion and parsley, then throw them in with the other ingredients.
If desired, grill the corn for added flavor. To do this, preheat your grill to medium-high heat, around 400°F. Clean the grill grates and prepare the corn by removing the husks and silks. Rub about 1 teaspoon of vegetable oil onto each ear of corn, then lightly sprinkle with salt and pepper. Place the corn directly on the grill grates, cooking for about 3 minutes on each side, until all sides are nicely charred. Once grilled, let the corn cool for a moment before cutting the kernels off the cob.
Now, add the grilled corn kernels to the bowl with the other vegetables, along with the cooled orzo. Crumble the feta cheese over the top and gently toss everything together.
Pour the prepared dressing over the salad and toss once again to ensure everything is evenly coated. Taste the salad and adjust the seasoning as needed with more salt and pepper.
For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes to an hour before serving. This resting period helps all the flavors meld together beautifully.
When you’re ready to serve, give the salad a good toss to redistribute the dressing. I recommend serving it the same day it’s made for optimal freshness. Enjoy your delightful Orzo Pasta Salad!
