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
Scale
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.
