Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• One 1-pound box orzo
• 4 ears fresh corn
• 2 cups sliced cherry tomatoes
• 4 to 5 cups baby arugula
• Lemon oil, for drizzling
• 1/2 cup shaved Parmesan

Browse by ingredient

Instructions

1. Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.
2. Cook the orzo according to the package directions.
3. Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.
4. Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.