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Orzo Salad with Corn, Feta and Tomato

Orzo Salad with Corn, Feta and Tomato

  • Prep Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings



  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons rice wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 garlic cloves, crushed
  • SALAD:

  • 1 cup uncooked orzo
  • 2 cups fresh yellow corn kernels (about 4 ears)
  • 2 cups chopped tomatoes
  • 1/2 cup sliced red onion
  • 1/2 cup hearts of palm, sliced crosswise
  • 2 cups crumbled feta cheese


  • Combine the dressing ingredients in jar and shake vigorously (or in bowl and whisk well).

    Cook the orzo in large pot of boiling salted water, stirring occasionally, about 8 minutes. Add the corn and cook about 2 minutes more or until the pasta is still firm to the bite. Drain and place in large bowl.

    Add half the dressing and toss to coat. Cool a bit, then add the remaining ingredients and the rest of the dressing and toss to coat. Cover and chill until ready to serve.

Recipe Details