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.
- 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.
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