This Roasted Corn Orzo Pasta Salad has loads of delicious flavors from simply adding fresh basil and garlic along with a fabulous light sauce. Always a hit at any get-together.
Roasted Corn Orzo Pasta Salad
This is another incredibly simple side dish to make and wow anyone who eats it. I love the flavor that sauteing garlic and then roasting the corn before adding it to the orzo pasta, tomatoes, and fresh basil.
The sauce is so light but full of flavor. Who knew that a little olive oil, red wine vinegar and lemon juice would be the perfect blend. You could even add feta cheese for an even bolder flavor.
I made this yesterday to take on our camping trip this weekend. I’ll be serving it with our favorite Italian grilled chicken and some yummy watermelon for a simple, healthy meal.
I have a feeling there will be several roasted marshmallows eaten in the next 2 days. I can’t wait!
Orzo Pasta Salad Ingredients
1 TBSP coconut or olive oil
3 cloves garlic, minced
1 lb of frozen corn or 2 cups of fresh cooked corn
1 pint of cherry tomatoes
1/2 lb of orzo pasta
1/4 cup olive oil
1/4 cup fresh basil, chopped
2 TBSP red wine vinegar
1 TBSP lemon juice
salt and pepper to taste
feta cheese, optional
How to Make Roasted Corn Orzo Pasta Salad
Cook Orzo pasta according to package directions.
Drain and set aside to cool.
Add 1 tablespoons oil to a large skillet, add garlic and saute over medium-high heat,and cook for about 3 minutes.
Add corn and saute 3 more minutes.
Remove from heat and let cool.
In a large bowl combine orzo, tomatoes and basil. Stir well.
Then add in cooled corn and garlic
In a medium bowl, combine 1/4 cup olive oil, vinegar, lemon juice, salt, and pepper.
Pour dressing over salad and toss well.
Serve at room temperature.
ENJOY!!
Roasted Corn Orzo Pasta Salad
This Roasted Corn Orzo Pasta Salad has loads of delicious flavors from simply adding fresh basil and garlic along with a fabulous light sauce. A hit at any get-together!
Ingredients
- 1 TBSP coconut or olive oil
- 3 cloves garlic minced
- 1 lb of frozen corn or 2 cups of fresh cooked corn
- 1 pint of cherry tomatoes
- 1/2 lb of orzo pasta
- 1/4 cup olive oil
- 1/4 cup fresh basil chopped
- 2 TBSP red wine vinegar
- 1 TBSP lemon juice
- salt and pepper to taste
Instructions
-
Cook Orzo pasta according to package directions. Drain and set aside to cool.
- Add 1 tablespoons oil to a large skillet, add garlic and saute over medium-high heat,and cook for about 3 minutes.
- Add corn and saute 3 more minutes.
- Remove from heat and let cool.
- In a large bowl combine orzo, tomatoes and basil stir well.
- Then add in cooled corn and garlic mixture
- In a medium bowl, combine 1/4 cup olive oil, vinegar, lemon juice, salt, and pepper. Stir to combine.
- Pour dressing over salad and toss well.
- Serve at room temperature.
- ENJOY!!
Betsy says
Made it for lunch today because my husband is currently cutting back on fat calories I did not use all of the dressing only about 4 tablespoons and it came out okay in flavor, did use cilantro instead of the basil as I had abundant amount in my kitchen at the time . Loved it and have plenty over for dinner
Les says
Hi Sherri, thank you so much for this recipe! It’s not only a great way to use the basil and cherry tomatoes I grow but a major source of praise whenever I take it to cook outs. It is an amazing pasta salad that is loaded with bright lemon flavor!! I love that it is safer than mayo based salads when it’s steamy outside.
Sherri says
I’m so happy you enjoyed this! Thank you for sharing your wonderful review!
Carole from Carole's Chatter says
Hi Sherri, this would fit perfectly in Food on Friday: September under the corn theme. Hope you bring it on over to share with everybody. Cheers from Carole’s Chatter
Miz Helen says
I love your Roasted Corn Orzo Pasta Salad! I really appreciate you sharing with us at Full Plate Thursday and hope you are having a safe and enjoyable weekend.
Come Back Soon!
Miz Helen
April J Harris says
What a lovely, colourful salad, Sherri! Pinning! Thank you so much for sharing and for being a part of Hearth and Soul Link Party.
Sheryl says
I just made this salad and I’ve got a comment or two;
– Perhaps this is a typo…Cook garlic in olive oil over “medium-high” heat for 3 minutes???? I’ve never cooked garlic for that long a time ever. I cooked mine for about a minute on lower heat and that seemed enough or the garlic would have burned. I’d love to hear if this is a typo or not.
– Would I cook the corn again if I were to make this salad again? Well I’m not sure it does anything for the salad, so probably not. But I could be pursueded if I learn there is a reason for cooking it.
Kathryn @ Family Food on the Table says
Love a simple yet scrumptious dish like this! Roasted corn is a summer favorite and the flavors here are spot on to celebrate summer!