This Orzo Pasta Salad with roasted corn and sliced cherry tomatoes has loads of delicious flavors from simply adding fresh herbs and garlic and tossing with a fabulous light lemony sauce.
This orzo salad is a twist on traditional pasta salads with using orzo pasta (instead of elbow or rotini macaroni) and no mayo. It is always a hit at any potlucks and barbecues! This Italian Pasta Salad is another favorite of mine too!
This pasta salad is another incredibly simple side dish to make and wow anyone who eats it. I love the extra flavor that sautéing 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. It’s a simply olive oil, red wine vinegar and lemon juice for the perfect blend. You could even add feta cheese for an even bolder flavor.
I made it ahead of time for our Summer camping trip this weekend. I like to serve it with our favorite Italian grilled chicken and some slices of watermelon for a simple, healthy meal.
How to Make This Pasta Salad Recipe
Cook the 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 ¼ cup olive oil, vinegar, lemon juice, salt, and pepper.
Pour dressing over salad and toss well.
Serve at room temperature.
ENJOY!!
Be sure to try these other hearty salad recipes too:
Roasted Corn Orzo Pasta Salad
Ingredients
- 1 tablespoon 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
- ½ lb of orzo pasta
- ¼ cup olive oil
- ¼ cup fresh basil chopped
- 2 tablespoon red wine vinegar
- 1 tablespoon 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 ¼ cup olive oil, vinegar, lemon juice, salt, and pepper. Stir to combine.
- Pour dressing over salad and toss well.
- Serve at room temperature.
- ENJOY!!
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Linda H.
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
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.
Ok, thank you! Also, just wondering….are there different sizes of orzo (not the box size, but the size of the grain)?
KAT
If I make this a day in advance I should put the dressing on right before serving, correct?
Kay@americanbaskethouse.wordpress.com
Finally a simple summer salad and so colorful. Perfect for a picnic. Trying this weekend, thanks.
SaraLily
Hello, yummy! This looks like such a summery side dish to pair with some steaks off the grill! Yes please!
Jann Olson
Hi Sherri, just wanted to let you know that you will be one of the features at SYC this week.
hugs,
Ja
Sherri
Thank you so much Jann!
Jann Olson
Hi Sherri, just wanted to let you know that you will be one of the features at SYC this week.
hugs,
Jann
Sarah R.
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)
swathi
Delicious pasta salad hard to resist, thanks for sharing with Hearth and soul blog hop. pinning tweeting
Pattie @ Olla-Podrida
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
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. 🙂
Katherines Corner
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
Lou Lou Girls
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
Jackie @ Crest Cottage
This sounds perfect! I am going to have to make this next week. I love orzo salads!!!
Kathryn Doherty
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.
Dee
These all look delicious! Pinned. 🙂
Carlee
Yum! This looks delicious! We will have to try it soon.
Natasha in Oz
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
Renz
Hi. This looks really yummy. I’ve never tried orzo before. This is tempting me to try . Swinging by from Anything goes with Kathe!!