This morning I had a rude awakening when I looked a the calendar and it said August 24th. Serious? Is summer coming to a close? I’m so not ready for this. I feel like we just planted our garden! Wow. Even though fall is just around the corner, this ranch orzo salad will make summer last just a little longer.
This salad has all the ranch goodness kids love along with the fresh spinach we all want them to crave. I really liked using orzo for this. I usually make pasta salad with elbow macaroni or penne. This was a nice twist to the standard fare and I have found myself using orzo a lot because of it. This summer salad will compliment any grilled meat beautifully and would also be a yummy lunch with a slice of garlic bread.
I made this one night a week or so ago to have with some grilled salmon. Summertime for me means eating a little lighter and eating a lot more fresh foods. Our garden is teeming with fresh basil right now and I can barely keep up with it. Basil is one of my favorite herbs and it goes with so many different foods. Including my ranch orzo salad.
Orzo Ranch Salad with Corn
- 8 - 10oz orzo (cooked to package directions)
- 1 packet Hidden Valley Ranch Dressing
- 1 cup mayonnaise
- 5 Slices bacon (cooked crispy and crumbled)
- 1 cup canned yellow corn (drained and rinsed)
- 5 fresh basil leaves (sliced)
- salt & pepper to taste
|Cook the orzo and drain|
|In a bowl, mix the remaining ingredients. Stir into the orzo and place in a resealable container. Chill at least 2 hours before serving.|
Yep, this is a beautiful ranch orzo salad that’s light on the budget too. It was perfect with my salmon and something I’ll make again, especially before summer is over. Hubby suggested the addition of the bacon since he believes bacon should go in everything. Take the bacon out and it’s a vegetarian salad. I think shrimp would be good in this as well. It’s so versatile.
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