Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Orzo Pasta Salad with Oven Roasted Corn


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

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

  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.

Nutrition

  • Serving Size: 6-8