Lemon Pesto Orzo Salad

Bright, herby, and loaded with summer corn and cherry tomatoes — this is the pasta salad I bring to every cookout.

Serves: 6 as a side Time: 25 minutes

Ingredients

• 1 pound orzo

• ½ cup Trader Joe's Lemon Pesto

• 2 ears of corn, kernels removed

• 1 ½ cups cherry tomatoes, halved

• ½ small red onion, finely diced

• 1 avocado, diced

• Juice and zest of 1 lemon

• ¼ cup fresh basil, chiffonade

• Olive oil, for the corn

• Salt and pepper to taste

Instructions

1. Cook the orzo. Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain and rinse briefly with cold water to stop the cooking, then let cool slightly.

2. Cook the corn. While the orzo cooks, heat a splash of olive oil in a skillet over medium-high heat. Add corn kernels and cook for 5–6 minutes, stirring occasionally, until lightly golden. Set aside to cool.

3. Combine. In a large bowl, toss orzo with lemon pesto until evenly coated. Add corn, cherry tomatoes, and red onion, and toss again.

4. Finish. Stir in lemon juice and zest and fresh basil. Season with salt and pepper to taste. Gently fold in avocado just before serving.

Notes: This salad is best the day it's made because of the avocado, but the orzo-and-pesto base can be made a day ahead — just add tomatoes, corn, basil, and avocado right before serving.