Ingredients
Scale
- 2 cups Barilla orzo
- 1 small bell pepper, diced1 small red onion, diced
- 1 organic cucumber, seeded, diced
- 1 tomato, seeded, diced
- 1/2 bunch green onions, diced
- 5 oz. feta cheese
- 1 can organic corn or 2 cups fresh or frozen corn
- 1/2 cup sliced olives
- 1/2 cup Italian parsley, minced
- extra virgin olive oil
- creole seasoning
- black pepper
For the Vinaigrette:
- 1 cup extra virgin olive oil
- 1/3 cup rice wine vinegar
- 2 tablespoons apple cider vinegar
- 1 lemon, zested, juiced
- 1 teaspoon black pepper
- 1 teaspoon creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried, crushed, oregano
- pinch of crushed red pepper
Instructions
- Pre-heat oven to broil.
- Place rinsed and drained corn on baking sheet. Sprinkle with a little black pepper and creole seasoning and about 1 tablespoon of extra virgin olive oil.
- Roast corn for about 10 minutes. Remove from oven and set aside.
- Bring a large pot of salted water to boil. Cook orzo according to package directions. Drain, rinse, drain again and coat with about 1 tablespoon of extra virgin olive oil.
For the Vinaigrette:
- Place all vinaigrette ingredients into a lidded jar. Shake well and place in a large bowl.
- Add all vegetables, orzo and cheese to bowl with vinaigrette, mix well, and chill, until ready to serve.
Nutrition
- Serving Size: 6-8