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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 247kcal


  • 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: 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