This Summer Squash & Corn Orzo is a vibrant, comforting dish that celebrates the best of the season. Tender orzo mingles with sweet corn and buttery summer squash, creating a medley of textures that’s both creamy and crisp. Fresh herbs add a bright, aromatic finish, while a hint of lemon zest brings a zesty pop. Perfect for busy weeknights, it’s ready in just 30 minutes, making it as practical as it is delicious.
Every bite is a celebration of summer’s bounty, with flavors that are light yet satisfying. The dish’s golden hues and fresh aroma make it a feast for the eyes and the palate. Whether served warm or at room temperature, it’s a versatile crowd-pleaser that pairs beautifully with grilled proteins or stands alone as a star. Simple, wholesome, and bursting with flavor, this recipe is your new go-to for effortless summer dining.
Fresh & Flavorful Ingredients
- For the pasta toss:
- ¾ cup uncooked whole grain orzo (or substitute with a gluten-free grain)
- 1 cup basil leaves, torn
- ¼ cup pine nuts, toasted
- ¼ cup chopped chives
- Pinch of red pepper flakes
- ¼ cup feta (optional)
- ¼ cup grated parmesan (optional)
- Sun-dried tomatoes (optional)
- Drizzle of balsamic vinegar (optional)
- For the squash sauté:
- 1-2 tablespoons extra-virgin olive oil
- 1 small red onion, chopped
- 1 garlic clove, minced
- About 2 cups sliced summer squash
- ½ cup corn (frozen or fresh)
- Generous splash of white wine (or a big squeeze of lemon)
- Sea salt and fresh black pepper, to taste
Simple Step-by-Step Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Cook the orzo until al dente, following the package instructions. Drain, reserving ½ cup of the cooking water, and set aside.
- Start the squash sauté: Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 to 7 minutes.
- Add flavor: Stir in the garlic, summer squash, and a splash of white wine (or lemon juice). Continue cooking until the wine reduces and the squash softens, about 3-4 minutes.
- Incorporate the corn: Stir in the corn and cook for another 1-2 minutes. Taste and adjust seasonings with salt and pepper.
- Combine pasta and veggies: Raise the heat to medium-high and add the reserved pasta water. Stir in the cooked orzo and mix until the vegetables and pasta are well combined.
- Finish with fresh ingredients: Add the torn basil, toasted pine nuts, chopped chives, and red pepper flakes. Toss everything together.
- Optional toppings: Taste and adjust seasonings. Top with feta, parmesan, sun-dried tomatoes, or a drizzle of balsamic vinegar, if desired. Serve warm and enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Summer Squash & Corn Orzo with a drizzle of balsamic glaze for a tangy kick or a sprinkle of sun-dried tomatoes for a burst of umami. For a creamy twist, mix in a dollop of pesto or a splash of heavy cream before serving. Don’t forget the optional feta and parmesan for a cheesy finish!
Serve It Up: Creative Serving Suggestions
This dish shines as a light main course or a hearty side. Pair it with grilled chicken or shrimp for added protein. For a fresh touch, serve alongside a simple arugula salad with lemon vinaigrette. It’s also perfect for picnics—just pack it in a container and enjoy it cold or at room temperature!
Make It Last: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to the orzo and warm it in a skillet over medium heat, stirring occasionally. Avoid microwaving to keep the texture just right. For a quick lunch, enjoy it cold straight from the fridge!
Mix It Up: Recipe Variations
Swap out the orzo for quinoa or couscous for a gluten-free option. Add zucchini or bell peppers for extra veggies, or toss in crispy bacon for a smoky twist. If you’re out of white wine, a squeeze of lemon juice works just as well to brighten the flavors.
Quick Tips: Time-Saving Hacks
Prep your veggies ahead of time—chop the onion, garlic, and squash the night before. Use frozen corn for convenience, or grab pre-toasted pine nuts to skip a step. If you’re in a rush, cook the orzo while sautéing the squash to save time. Dinner will be on the table in no time!
Summer Squash & Corn Orzo
Ingredients
For the pasta toss:
- 3/4 cup uncooked whole grain orzo (or sub in a gluten free grain)
- 1 cup basil leaves, torn
- 1/4 cup pine nuts, toasted
- 1/4 cup chopped chives
- Pinch red pepper flakes
- 1/4 cup feta (optional)
- 1/4 cup grated parmesan (optional)
- Sun-dried tomatoes (optional)
- Drizzle of balsamic (optional)
For the squash sauté:
- 1-2 tablespoons extra-virgin olive oil
- 1 small red onion, chopped
- 1 garlic clove, minced
- About 2 cups sliced summer squash
- 1/2 cup corn (I used frozen, by all means use fresh if you have it)
- Generous splash white wine, to deglaze the pan (or big squeeze of lemon)
- Sea salt and fresh black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo until al dente, referring to your package for exact cooking times. Drain, reserving ½ cup cooking water, and set aside.
- Make the squash sauté: Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and summer squash and a splash of white wine. Continue cooking until the wine reduces and the squash softens. Stir in the corn. Taste and adjust seasonings.
- Raise the heat to medium-high and add the reserved pasta water. Stir in the orzo and mix until the vegetables and pasta are well combined. Add the basil, pine nuts, chives, and red pepper flakes. Taste and adjust seasonings, topping with the feta, parmesan, sun-dried tomatoes, and/or balsamic, if desired.