Summer Vegetable Orzo with Basil Vinaigrette

An easy way to use the best vegetables of the season.  Incredibly flavorful, delightful and a crowd pleaser!

Print Recipe Pin Recipe Save Recipe
No ratings yet

Summer Vegetable Orzo with Basil Vinaigrette

Course: Lunch
Keyword: Easy Lunch, Seasonal Favorites, Under 30 Minutes, Weeknight Meals
Servings: 4 servings
Author: Denise


  • 4 Tbsp unsalted butter
  • 4 garlic cloves minced
  • 1 small yellow onion or 1/2 large yellow onion diced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 tsp dried basil
  • 2 cups orzo
  • 4 cups chicken broth
  • 1-2 zucchini squash ends trimmed and cut lengthwise into thirds
  • 2 ears corn
  • 8 oz chicken tenders
  • Olive oil
  • 1 Tbsp lemon juice
  • 4 oz goat cheese


  • 1/2 cup fresh basil chopped
  • 2 Tbsp honey
  • 1/4 cup olive oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp kosher salt


  • Fresh basil


  • Heat a medium stockpot over medium high heat.  Add butter, garlic, onion, salt, pepper, onion powder, garlic powder and dried basil.  Mix well.  Cook 4-5 minutes or until fragrant.
  • Add orzo and turn down to medium heat.  Toast orzo for 3 minutes or until butter is incorporated.
  • Add chicken broth and raise heat to high.  Once boiling, turn heat down to low and cover.
  • Drizzle zucchini, corn and chicken tenders with olive oil and sprinkle with kosher salt and pepper.  Cook on grill over medium high heat.  Cook 4-5 minutes on each side.  Note, corn will take a few extra minutes on each side.  Be careful to not overcook vegetables as you still want a slight bite to them.
  • Cut chicken tenders and zucchini into small pieces, roughly 3/4” in diameter.  Cut corn off cob.
  • Once orzo has fully absorbed liquid, remove fork heat.  Add splash (1 Tbsp) of lemon juice and gently incorporate.
  • In a large bowl, combine chicken, zucchini, corn and cooked orzo.  Set aside.
  • Combine all ingredients for dressing in small bowl.  Whisk well.  Pour 1/2 of dressing over orzo and gently toss.
  • Plate orzo.  Crumble goat cheese evenly on plates.  Drizzle remaining dressing over top.  Garnish with any extra fresh basil.


Serves 4-6
share this recipe:

filed under:

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Still hungry? Here’s more