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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
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Calories
247
kcal
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:
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