Orzo-Corn Salad in Tomato Shells Recipe

Name: Orzo-Corn Salad in Tomato Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces orzo pasta; 3 slices lemon zest (colored part of the rind); 2 cups cooked kernel corn; 1 cup diced low-fat swiss cheese (about 4 oz) or 1 cup monterey jack cheese (about 4 oz); 2 green onions, including tops, sliced; ⅔ cup diced celery; ¼ cup apple juice; 2 tablespoons lemon juice; 2 tablespoons olive oil or 2 tablespoons canola oil; ½ teaspoon salt; ¼ teaspoon hot red pepper sauce; 4 large tomatoes; 2 cups shredded lettuce

Servings: persons

4 ounces orzo pasta
3 slices lemon zest (colored part of the rind)
2 cups cooked kernel corn
1 cup diced low-fat swiss cheese (about 4 oz) or 1 cup monterey jack cheese (about 4 oz)
2 green onions, including tops, sliced
⅔ cup diced celery
¼ cup apple juice
2 tablespoons lemon juice
2 tablespoons olive oil or 2 tablespoons canola oil
½ teaspoon salt
¼ teaspoon hot red pepper sauce
4 large tomatoes
2 cups shredded lettuce

1
Bring a large saucepan of unsalted water to a boil.
2
Add the orzo and lemon zest and cook for about 8 minutes or until the orzo is tender but still firm to the bite.
3
Drain well and rinse in cold water to stop the cooking.
4
Drain well and discard the lemon zest.
5
In a large bowl, combine the orzo, corn, cheese, green onions, celery, apple juice, lemon juice, oil, salt and red pepper sauce.
6
Trim the bottoms of the tomatoes so they stand upright.
7
Cut off the tops and remove the cores.
8
Dice the tomato trimmings and add them to the corn salad.
9
Scoop out the tomato pulp and discard.
10
Invert the tomatoes onto a plate lined with paper toweling and let drain.
11
Fill the hollow of each tomato with about 1/2 cup of the corn mixture.
12
To serve, line your platter (or individual salad plates) with a bit of lettuce place a tomato in the center and use the leftover corn salad to made a ring around the base of the tomato.
13
Serve cold or at room temperature.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 ounces orzo pasta, 3 slices lemon zest (colored part of the rind), 2 cups cooked kernel corn, 1 cup diced low-fat swiss cheese (about 4 oz) or 1 cup monterey jack cheese (about 4 oz), and more.

Yes, Orzo-Corn Salad in Tomato Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Orzo-Corn Salad in Tomato Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions