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!!
Try these other favorite salads as well
Renz says
Hi. This looks really yummy. I’ve never tried orzo before. This is tempting me to try . Swinging by from Anything goes with Kathe!!
Natasha in Oz says
I have a packet of orzo in my pantry and had no idea what to do with it-now I know! Thanks for the recipe. I’m pinning it now.
If you have a minute to spare I’d be thrilled if you could share your post at my weekly Sundays Down Under linky party. It’s on now and this would be a fabulous addition.
Best wishes,
Natasha in Oz
Carlee says
Yum! This looks delicious! We will have to try it soon.
Dee says
These all look delicious! Pinned. 🙂
Kathryn Doherty says
Yum! I love roasting corn, too 🙂 This is a perfect summer salad – would be great on a picnic, at a BBQ or just as a side for a grilling night.
Jackie @ Crest Cottage says
This sounds perfect! I am going to have to make this next week. I love orzo salads!!!
Lou Lou Girls says
Oh Yum! I get so excited each week to see what you have been working on because it’s always AMAZING! Thank you for sharing this with us. Pinned and tweeted. I hope to see you on Monday at 7 pm, so we can party!!!! Lou Lou Girls
Katherines Corner says
I haven’t had orzo in such a long time. This looks so good. Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo
Pattie @ Olla-Podrida says
I love risotto, which is make with orzo pasta, right? This is a beautiful salad, but doesn’t that orzo need to be cooked before everything is assembled, or did I miss that?
Sherri says
Thank you so much! From my understanding, risotto (the dish) is made with a type of Italian rice like arborio or other risotto rice and a broth. And orzo pasta is used in more casseroles or salads. I find the orzo in the pasta aisle and the rices needed for risotto in the rice aisle.
Yes, it does need to be cooked prior to assembling. 🙂
swathi says
Delicious pasta salad hard to resist, thanks for sharing with Hearth and soul blog hop. pinning tweeting
Sarah R. says
Oooh, yum- this is right up my alley! Perfect for hot summer days when you don’t feel like something heavy. Thank you so much for linking up at Snickerdoodle Sunday- hope to see your latest makes & bakes again this weekend!
Sarah (Sadie Seasongoods)
Jann Olson says
Hi Sherri, just wanted to let you know that you will be one of the features at SYC this week.
hugs,
Jann
Jann Olson says
Hi Sherri, just wanted to let you know that you will be one of the features at SYC this week.
hugs,
Ja
Sherri says
Thank you so much Jann!
SaraLily says
Hello, yummy! This looks like such a summery side dish to pair with some steaks off the grill! Yes please!
[email protected] says
Finally a simple summer salad and so colorful. Perfect for a picnic. Trying this weekend, thanks.
Linda H. says
This looks and sounds so good. I’m going to make it for a crowd of about 40 for next weekend, so need to know how many your recipe would serve? Also, if I make this a day ahead, should I wait to put the dressing on it until serving time?
Sherri says
This recipe would probably serve 8-10 people (depending on the serving size) But with it usually being a side dish, I think if you quadrupled it you may be good. 🙂
Linda H. says
Ok, thank you! Also, just wondering….are there different sizes of orzo (not the box size, but the size of the grain)?
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!
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.
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.
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
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
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!
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