If you are looking for a vibrant, fresh, and utterly delicious salad that bursts with summer flavors, look no further than this Roasted Corn Orzo Pasta Salad Recipe. Combining tender orzo pasta, sweet roasted corn, bright cherry tomatoes, and a tangy homemade dressing, this salad is a perfect blend of textures and tastes that will have you coming back for seconds. Whether you’re planning a picnic, a potluck, or just a refreshing weeknight dinner, this dish is a guaranteed crowd-pleaser that’s as simple to make as it is delightful to eat.
Ingredients You’ll Need
Every ingredient in this Roasted Corn Orzo Pasta Salad Recipe is carefully chosen to bring balance and full flavor to the dish. From the sweet corn to the fresh basil and zesty dressing, each element adds something special: texture, color, or brightness.
- Frozen or fresh corn: Sweetness and a satisfying crunch, roasted or sautéed to deepen flavor.
- Cherry tomatoes: Juicy bursts of acidity and vibrant color that brighten the salad.
- Orzo pasta: Soft, small pasta that carries all the flavors while offering a lovely bite.
- Olive oil: Adds richness and helps marry all the ingredients with a luscious coating.
- Fresh basil: Herbaceous notes that lift the entire dish with freshness.
- Red apple vinegar: Provides tangy depth and balances the sweetness of the corn.
- Lemon juice: Zesty brightness that wakes up the other flavors beautifully.
- Salt and pepper: Essential seasoning to enhance every component in the salad.
- Garlic (minced): Adds a subtle savory warmth when sautéed, complementing the sweet corn.
How to Make Roasted Corn Orzo Pasta Salad Recipe
Step 1: Cook and Cool the Orzo
Start by cooking the orzo pasta according to the package directions until it’s perfectly tender. Once cooked, drain it well and allow it to cool completely. Cooling the orzo prevents it from becoming mushy later and ensures your salad has the ideal texture.
Step 2: Sauté Garlic in Olive Oil
While the orzo cools, warm your olive oil in a skillet over medium-high heat and sauté minced garlic for about 3 minutes. This slow cooking brings out the garlic’s sweetness without any bitterness, creating a flavorful base for your corn.
Step 3: Add and Roast the Corn
Next, add your frozen or fresh corn to the skillet with the garlic, letting it sauté for another 3 minutes until it’s heated through and slightly caramelized. This step transforms the corn into a smoky-sweet star ingredient, making every bite irresistible.
Step 4: Combine Orzo, Tomatoes, and Basil
In a large mixing bowl, bring together the cooled orzo, halved cherry tomatoes, and freshly chopped basil. The tomatoes add juicy pops of freshness while the basil contributes an herbal lift that’s essential for balancing the salad.
Step 5: Fold in the Corn-Garlic Mixture
Gently fold the roasted corn and garlic into the pasta mixture. The warmth and sweetness of the corn blend beautifully with the fresh components, creating a harmony of flavors you will love.
Step 6: Whisk Together the Dressing
In a separate bowl, whisk together olive oil, red apple vinegar, lemon juice, and a generous pinch of salt and pepper. This vibrant dressing is the magic touch that perfectly binds everything, adding zing and moisture without overpowering.
Step 7: Toss Salad with Dressing
Pour your dressing over the salad and toss well until each morsel of orzo and vegetable is evenly coated. This ensures every bite is bursting with flavor from the dressing.
Step 8: Serve Warm or Chilled
Your Roasted Corn Orzo Pasta Salad Recipe is versatile—it’s delightful served at room temperature or chilled straight from the fridge. Either way, it’s refreshing, vibrant, and ready to be enjoyed.
How to Serve Roasted Corn Orzo Pasta Salad Recipe
Garnishes
To really elevate your Roasted Corn Orzo Pasta Salad Recipe, consider garnishing with a sprinkle of crumbled feta cheese or a handful of toasted pine nuts for extra texture and creaminess. A few fresh basil leaves or a light drizzle of extra virgin olive oil right before serving can also add a gorgeous finishing touch.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a complete summer meal. It also complements BBQ dishes beautifully or can be a stand-alone vegetarian option, making it perfect for a light lunch or a side at any gathering.
Creative Ways to Present
Serve the salad in a hollowed-out bell pepper or atop crisp lettuce leaves for a playful presentation that’s perfect for picnics or potlucks. Alternatively, layer it in clear mason jars to show off the colorful ingredients for an appealing grab-and-go meal.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Corn Orzo Pasta Salad Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and meld over time, making it an excellent make-ahead dish for busy days.
Freezing
Because of the fresh tomatoes and herbs, freezing this salad is not recommended as the texture will be compromised when thawed. It’s best enjoyed fresh or refrigerated.
Reheating
If you prefer your salad warm, simply reheat the portion without the tomatoes and basil, then stir them back in after warming. Alternatively, serve the salad cold or at room temperature to appreciate its full fresh flavor profile.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! While fresh or frozen corn offers a better texture and flavor, canned corn can work in a pinch. Just be sure to drain and rinse it well before sautéing to remove any excess salt or liquid.
Is orzo gluten-free?
Traditional orzo is made from wheat and contains gluten. For those needing a gluten-free option, look for orzo made from rice, corn, or other gluten-free grains that behave similarly in cooking.
Can I add other vegetables to this pasta salad?
Definitely! Feel free to mix in diced cucumbers, bell peppers, or even some olives for extra crunch and flavor. Just keep the balance so the roasted corn remains the star of the dish.
How long does this salad keep its freshness?
Stored properly in the fridge, this salad stays fresh for up to 3 days. After that, the tomatoes and basil may start to wilt, so it’s best enjoyed sooner rather than later.
Can I make this Roasted Corn Orzo Pasta Salad Recipe vegan?
Yes, the recipe as provided is naturally vegan! Just check that your orzo is free of egg (some brands include it) to ensure it meets vegan requirements.
Final Thoughts
There is something truly special about the Roasted Corn Orzo Pasta Salad Recipe that makes it a standout on any table. Its combination of bright, fresh ingredients with that satisfying roasted corn flavor is simply irresistible. I can’t wait for you to try it and experience just how easy and rewarding it is to whip up a dish that’s as colorful as it is tasty. Once you do, this salad is sure to become one of your favorite go-to recipes for any occasion.
Print
Roasted Corn Orzo Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Corn Orzo Pasta Salad is a vibrant and refreshing dish combining tender orzo pasta, sweet roasted corn, juicy cherry tomatoes, and fresh basil, all tossed in a tangy olive oil and vinegar dressing. Perfect as a light lunch or a colorful side for summer gatherings, this salad is easy to prepare and delicious served chilled or at room temperature.
Ingredients
Main Ingredients
- 1 lb frozen corn or 2 cups fresh cooked corn
- 1 pint cherry tomatoes, halved
- 1/2 lb orzo pasta
- 1/4 cup olive oil
- 1/4 cup fresh basil, chopped
- 2 tablespoons red apple vinegar
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 cloves minced garlic
Instructions
- Cook Orzo Pasta: Cook orzo pasta according to package directions in boiling salted water until al dente; drain and rinse under cold water to cool and stop cooking.
- Sauté Garlic: Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté for 3 minutes until fragrant but not browned.
- Cook Corn: Add frozen or fresh cooked corn to the skillet with garlic. Sauté for another 3 minutes until heated through and slightly roasted. Remove from heat and let cool.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled orzo pasta, halved cherry tomatoes, and chopped fresh basil.
- Fold in Corn Mixture: Gently fold the cooled corn and garlic mixture into the orzo and tomato mixture until evenly combined.
- Prepare Dressing: In a separate medium bowl, whisk together remaining olive oil, red apple vinegar, lemon juice, salt, and pepper to create a bright, tangy dressing.
- Toss Salad with Dressing: Pour the dressing over the combined salad ingredients and toss well to evenly coat all components.
- Serve: Serve the salad at room temperature or chilled, allowing flavors to meld for best taste.
Notes
- Use fresh corn in season for the best flavor, otherwise frozen corn works well.
- Allow the corn and garlic mixture to cool completely before mixing with the pasta to prevent wilting the basil.
- You can add crumbled feta or mozzarella cheese for extra creaminess if desired.
- Adjust acidity by adding more lemon juice or vinegar according to taste.
- This salad keeps well in the refrigerator for up to 2 days, making it great for meal prep.
