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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.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 247 kcal
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
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!!
Serving: 1 cup | Calories: 247 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 9 g | Saturated Fat: 2 g | Sodium: 9 mg | Potassium: 320 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 480 IU | Vitamin C: 17.8 mg | Calcium: 18 mg | Iron: 1.1 mg