Farmers Market Chicken Sausage Orzo Salad

Name: Farmers Market Chicken Sausage Orzo Salad
Prep time: 30
Cook time: 1
Total time: 31
Yield: 1
Ingredients: dried orzo pasta; olive oil; package Classic Roasted Chicken Sausage, sliced into 1/2-inch rounds; large or 2 small heirloom tomatoes, chopped; ripe peach, thinly sliced; ear fresh corn, kernels sliced off; mini cucumbers, sliced; scallions, sliced on a bias; fresh basil leaves, roughly chopped; crumbled feta or goat cheese; extra virgin olive oil; freshly squeezed lemon juice (from about 2 lemons); Dijon mustard; kosher salt; freshly ground black pepper; granulated sugar (or honey)

Prep Time: 30 min | Cook Time: 1 min | Servings: 1

Summer is when produce starts showing off. Heirloom tomatoes take the spotlight, sweet corn is at its sweetest, and ripe peaches suddenly start appearing in everything—even on the grill. It’s also peak pasta salad season, which sounds made up until you find yourself eating it three weekends in a row.

This Farmers Market Chicken Sausage Orzo Salad brings some of summer’s greatest hits together in one bowl. Heirloom tomatoes, sweet corn, peaches, cucumbers, basil, and feta deliver plenty of fresh flavor, while Classic Roasted Chicken Sausage adds savory protein that turns the whole thing into a satisfying meal. Finished with a bright lemon dressing, it’s a pasta salad that actually eats like a salad.

See Recipe

A summer produce-loaded chicken sausage orzo pasta salad.

SERVING MULTIPLIER:

Ingredients

Pasta Salad

2 cups dried orzo pasta

1 tablespoon olive oil

1 package Classic Roasted Chicken Sausage, sliced into 1/2-inch rounds

1 large or 2 small heirloom tomatoes, chopped

1 ripe peach, thinly sliced

1 ear fresh corn, kernels sliced off

3 mini cucumbers, sliced

3 scallions, sliced on a bias

½ cup fresh basil leaves, roughly chopped

¾ cup crumbled feta or goat cheese

Dressing

½ cup extra virgin olive oil

¼ cup freshly squeezed lemon juice (from about 2 lemons)

1 teaspoon Dijon mustard

1 ¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 teaspoon granulated sugar (or honey)

Instructions

Prep Time: 30 min | Cook Time: 1 min | Servings: 1

Cook the orzo: Bring a large pot of heavily salted water to a boil. Add the orzo and cook until al dente, about 8–10 minutes. Drain and rinse briefly under cold water to stop the cooking process. Drain thoroughly and set aside.

Cook the sausage: While the orzo cooks, heat the olive oil in a large skillet over medium-high heat. Add the sausage in a single layer and cook for about 3 minutes per side, until golden brown and lightly crisped. Remove from the heat and let cool slightly.

Make the dressing: In a large mixing bowl, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, kosher salt, black pepper, and sugar or honey until combined.

Assemble the salad: Add the cooked orzo to the bowl and toss to coat with the dressing. Add the sausage, tomatoes, peach, corn, cucumbers, scallions, basil, and feta or goat cheese. Toss gently to combine. Taste and season with additional salt and pepper, if desired.

Serve: Serve immediately, or refrigerate for up to 2 days before serving.