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    Home » Recipes » American

    Roasted Corn Orzo Pasta Salad

    Published: Jul 3, 2015 · Modified: Jan 20, 2023 by Sherri · This post may contain affiliate links · 54 Comments

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    orzo pasta salad recipe with corn and tomatoes
    orzo pasta salad recipe with corn and tomatoes
    Orzo Pasta Salad with corn and sliced cherry tomatoes in a white bowl
    Orzo pasta salad with corn and tomatoes
    orzo pasta salad recipe with corn and tomatoes

    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!

    closeup of orzo pasta salad with sliced cherry tomatoes, corn and fresh basil

    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.

    Orzo Pasta Salad with corn and sliced cherry tomatoes in a white bowl

    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.

    sauteing garlic in a pan

    Add corn and saute 3 more minutes.

    roasting corn kernels in a pan

    Remove from heat and let cool.

    In a large bowl combine orzo, tomatoes and basil.   Stir well.

    sliced cherry tomatoes and fresh basil on top of cooked orzo pasta

    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:

    Southern Potato Salad

    Southwest Quinoa Salad

    Quinoa Tabouli Salad

    Succotash Salad

    Balsamic Broccoli Slaw

    a white bowl of closeup of orzo pasta salad with sliced cherry tomatoes, corn and fresh basil
    orzo pasta salad with sliced cherry tomatoes and corn

    Roasted Corn Orzo Pasta Salad

    This easy Orzo Pasta Salad with roasted corn and sliced tomatoes is loaded with flavor by adding fresh herbs and garlic and tossing in a light lemony sauce.
    4.97 from 32 votes
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    Course: Appetizer
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8
    Calories: 247kcal
    Author: Sherri Hagymas

    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

    Serving: 1cup | Calories: 247kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Sodium: 9mg | Potassium: 320mg | Fiber: 2g | Sugar: 4g | Vitamin A: 480IU | Vitamin C: 17.8mg | Calcium: 18mg | Iron: 1.1mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

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    Reader Interactions

    Comments

    1. Karin

      February 08, 2021 at 4:38 pm

      can I make this with rice to accommodate my gluten intolerant friend. I wonder how much rice i would need to substitute for 1/2 pound of orzo.
      This sounds like a perfect Summer recipe.
      Thank you.

      Reply
    2. Abbey

      November 23, 2020 at 12:22 pm

      How long would this keep do you think? Looks so good!

      Reply
      • Sherri

        November 23, 2020 at 1:44 pm

        Definitely 4-5 days in the refrigerator 🙂 It’s one of my favs!

        Reply
    3. Jimmy

      August 04, 2020 at 4:59 am

      5 stars
      In a world where cooking evolves, kitchen appliances shall evolve as well. We believe that life is much better when we can eat what we want in the most efficient way. Kitchen appliances help us prepare our food better and easier.

      visit us at: kitchencritics.com

      Reply
    4. Marybeth Whalen

      May 14, 2020 at 12:27 pm

      This looks amazing! I have a box of orzo I’ve been wanting to use and now I know how. Thanks for the idea!

      Reply
    5. Jackie

      November 20, 2019 at 3:34 pm

      Hi, is this measurement for a half lb of cooked orzo or uncooked?

      Reply
      • Sherri

        November 20, 2019 at 6:44 pm

        Hi~ that measurement is for the uncooked pasta (before cooking). 🙂

        Reply
    6. Yolanda

      September 01, 2019 at 2:59 pm

      5 stars
      I made this for a summer gathering and it was a hit! I think I will use cilantro instead of basil, add red onion for a little kick and Mexican Queso Fresco at the end.

      Reply
    7. Stacy

      July 09, 2019 at 10:55 pm

      4 stars
      Very good! I used leftover grilled corn on the cob. Needed a little more flavor the next day—it seemed to dry up too much—so I added some Italian dressing.

      Reply
    8. KELLY BYRON

      July 03, 2019 at 12:53 pm

      5 stars
      I made this last night with fresh corn off the cob and it was delicious. I served it warm but ate it cold for lunch the next day and it was just as good. I did add some red/yellow pepper to the recipe. Served it with grilled pork tenderloin and it was a fabulous meal!

      Reply
      • Paula

        August 17, 2023 at 10:57 pm

        5 stars
        Have been making this for 3 summers now and it’s so tasty and well loved by all! I always add feta which is super nice.

        I’m making some for friends coming over tomorrow but don’t even have 1tbsp of red wine vinegar…do you think I can sub white wine vinegar instead??

        Reply
    9. Dottie

      July 02, 2019 at 10:46 am

      Does this Orzo salad keep overnight in frig ? Or is it best eaten right after mixing all together ? Thanks

      Reply
      • Sherri

        July 02, 2019 at 3:12 pm

        Oh yes!! It is even better when the flavors have more time to blend together. 🙂

        Reply
    10. Betsy

      October 30, 2018 at 5:21 pm

      5 stars
      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

      Reply
    11. Les

      August 06, 2018 at 8:57 pm

      5 stars
      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.

      Reply
      • Sherri

        August 06, 2018 at 10:06 pm

        I’m so happy you enjoyed this! Thank you for sharing your wonderful review!

        Reply
    12. Carole from Carole's Chatter

      September 10, 2017 at 10:17 pm

      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

      Reply
    13. Miz Helen

      September 10, 2017 at 10:26 am

      5 stars
      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

      Reply
    14. April J Harris

      September 08, 2017 at 7:11 am

      5 stars
      What a lovely, colourful salad, Sherri! Pinning! Thank you so much for sharing and for being a part of Hearth and Soul Link Party.

      Reply
    15. Sheryl

      July 04, 2017 at 10:55 pm

      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.

      Reply
    16. Kathryn @ Family Food on the Table

      July 10, 2016 at 9:39 pm

      5 stars
      Love a simple yet scrumptious dish like this! Roasted corn is a summer favorite and the flavors here are spot on to celebrate summer!

      Reply
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