Description
A refreshing, make-ahead side dish featuring tender potatoes, blanched corn, crisp veggies, and gluten-free pasta tossed in a zesty oil-and-vinegar dressing. Perfectly balanced and customizable for warm-weather meals.
Ingredients
1 pound new potatoes, skin on, quartered
1 English cucumber, sliced
1 cup julienned lettuce (romaine or cabbage)
2 cups corn kernels (fresh or frozen, blanched 2 minutes)
2 cups diced Roma tomatoes
5 ounces gluten-free orzo pasta
1/2 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic, minced
Salt and pepper to taste
1–2 tablespoons water (optional for emulsification)
Instructions
Bring a pot of salted water to boil. Add potatoes and cook for 5–7 minutes.
Cook gluten-free orzo pasta until al dente, drain, and rinse if needed.
Blanch corn kernels in boiling water for 2 minutes if frozen, skip if fresh.
Heat olive oil in a pan, add minced garlic, and sauté until fragrant (1 minute).
In a large bowl, combine cooked potatoes, blanched corn, cucumber slices, julienned lettuce, diced tomatoes, and pasta.
Whisk together olive oil, balsamic vinegar, salt, pepper, and 1–2 tablespoons water (if using) for the dressing.
Pour dressing over the veggie mix and toss gently to coat.
Adjust seasoning and chill if serving at room temperature.
Notes
Swap potatoes for roasted sweet potatoes or use raw peeled zucchini for a crunchier base
Replace balsamic vinegar with apple cider vinegar if preferred
Add diced watermelon for a sweet contrast
Store in airtight container for up to 2 days; toss dressing just before serving
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Boiling/Blanching
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg