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Cuba Spiced Summer Orzo Salad

This Little Goat went to Cuba (SOLD OUT)
This Little Goat went to Cuba (SOLD OUT)


4-6 side servings


30 minutes

active time

10 minutes


2 medium zucchini, large dice 

Extra virgin olive oil 

Kosher salt

1 cup uncooked orzo

1 1/4 tsp This Little Goat went to Cuba, divided  

1 Tbsp honey 

Juice and zest of ½ lemon (about 1 Tbsp juice and 1 tsp zest)

2 Tbsp red wine vinegar 

2 ears sweet corn, shucked and kernels removed

1 pint cherry tomatoes, halved

1 small red onion, diced

1/3 fresh basil leaves, roughly chopped


Preheat the oven to 375 degrees.

Toss zucchini with a drizzle of olive oil and a pinch of kosher salt. Spread evenly on a baking sheet and roast until tender and beginning to brown, tossing halfway through, about 15-20 minutes. Remove from the oven and let cool completely.

Meanwhile, as your zucchini roasts, cook your orzo: Bring a small pot of salted water to a rolling boil. Add the orzo and cook according to package instructions for al dente. Drain and toss with ¼ tsp Cuba spice. Set aside to cool completely.

Make your dressing by whisking together the remaining 1 tsp Cuba spice, honey, lemon juice and zest, vinegar, 3 Tbsp olive oil and ½ tsp kosher salt.

Once your zucchini and orzo have cooled, add to a large mixing bowl along with the corn, tomatoes, onion and basil. Drizzle over the dressing and toss to combine. Season to taste with salt. Serve chilled or at room temperature.

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