Orzo salad with arugula, corn, and cherry tomatoes

Ingredients:

• 2 tbsp. l. olive oil
• 1 yellow onion, finely chopped
• 450 g orzo
• 4 ears of fresh corn
• 2 cups chopped cherry tomatoes
• 4–5 cups young arugula
• Lemon oil, to drizzle
• 0.5 tbsp. grated parmesan

Preparation:

1. Heat olive oil in a medium skillet over medium heat and add the onion. Cook until translucent and softened, about 8 minutes. Remove from heat and let cool.
2. Cook orzo pasta according to package directions.
3. Grill or boil the corn until tender, about 5 minutes. Cut the kernels off the cob.
4. Combine the onion, orzo, cherry tomatoes, and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle with Parmesan.
   
   Note
   
   You can prepare the salad ahead of time and add the arugula, lemon oil, and Parmesan just before serving.