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Orzo Pasta Salad with Oven Roasted Corn

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes


  • 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


  1. Pre-heat oven to broil.
  2. 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.
  3. Roast corn for about 10 minutes. Remove from oven and set aside.
  4. 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:

  1. Place all vinaigrette ingredients into a lidded jar. Shake well and place in a large bowl.
  2. Add all vegetables, orzo and cheese to bowl with vinaigrette, mix well, and chill, until ready to serve.


  • Serving Size: 6-8