Published: · Modified: by Sherri · This post may contain affiliate links · 52 Comments
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This Orzo Pasta Salad with roasted corn and sliced cherry tomatoes has loads of delicious flavors from simply adding fresh herbs and garlic and tossing with a fabulous light lemony sauce.
This orzo salad is a twist on traditional pasta salads with using orzo pasta (instead of elbow or rotini macaroni) and no mayo. It is always a hit at anypotlucks and barbecues! This Italian Pasta Salad is another favorite of mine too!
This pasta salad is another incredibly simple side dish to make and wow anyone who eats it. I love the extra flavor that sautéing garlic and then roasting the corn before adding it to the orzo pasta, tomatoes, and fresh basil.
The sauce is so light but full of flavor. It’s a simply olive oil, red wine vinegar and lemon juice for the perfect blend. You could even add feta cheese for an even bolder flavor.
I made it ahead of time for our Summer camping trip this weekend. I like to serve it with our favorite Italian grilled chicken and some slices of watermelon for a simple, healthy meal.
How to Make This Pasta Salad Recipe
Cook the orzo pasta according to package directions.
Drain and set aside to cool.
Add 1 tablespoons oil to a large skillet, add garlic and saute over medium-high heat,and cook for about 3 minutes.
Add corn and saute 3 more minutes.
Remove from heat and let cool.
In a large bowl combine orzo, tomatoes and basil. Stir well.
Then add in cooled corn and garlic
In a medium bowl, combine ¼ cup olive oil,vinegar, lemon juice, salt, and pepper.
Pour dressing over salad and toss well.
Serve at room temperature.
ENJOY!!
Be sure to try these other hearty salad recipes too:
Southern Potato Salad
Southwest Quinoa Salad
Quinoa Tabouli Salad
Succotash Salad
Balsamic Broccoli Slaw
Roasted Corn Orzo Pasta Salad
This easy Orzo Pasta Salad with roasted corn and sliced tomatoes is loaded with flavor by adding fresh herbs and garlic and tossing in a light lemony sauce.
4.97 from 32 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 8
Calories: 247kcal
Author: Sherri Hagymas
Ingredients
- 1 tablespoon coconut or olive oil
- 3 cloves garlic minced
- 1 lb of frozen corn or 2 cups of fresh cooked corn
- 1 pint of cherry tomatoes
- ½ lb of orzo pasta
- ¼ cup olive oil
- ¼ cup fresh basil chopped
- 2 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
Cook Orzo pasta according to package directions. Drain and set aside to cool.
Add 1 tablespoons oil to a large skillet, add garlic and saute over medium-high heat,and cook for about 3 minutes.
Add corn and saute 3 more minutes.
Remove from heat and let cool.
In a large bowl combine orzo, tomatoes and basil stir well.
Then add in cooled corn and garlic mixture
In a medium bowl, combine ¼ cup olive oil, vinegar, lemon juice, salt, and pepper. Stir to combine.
Pour dressing over salad and toss well.
Serve at room temperature.
ENJOY!!
Nutrition
Serving: 1cup | Calories: 247kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Sodium: 9mg | Potassium: 320mg | Fiber: 2g | Sugar: 4g | Vitamin A: 480IU | Vitamin C: 17.8mg | Calcium: 18mg | Iron: 1.1mg
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Reader Interactions
Comments
Kristine S
This is so simple and delicious! I made it with fresh corn as it’s still available. I was lucky to get a tiny dish as it was just about gone by the time I sat down. Guess you can say it is a winner!
Thank you!Reply
Courtney
I love this recipe!! We make it all of the time during summer with ribs or burgers and brats on the grill, soo good!! We love to add black olives and sprinkle feta cheese on before serving!Reply
Kristine S
This is so tasty! Little things I did: sprinkled some olive oil over the pasta as it cooled so it didn’t stick together. I cooked the corn much longer than 3 minutes, using two bags of 10oz steamer corn. I salted it and tasted it for the correct texture. I added two bunches of sliced scallions to the doubled recipe. That’s about it. It was a hit! So much flavor!Reply
Jan c.
Light and flavorful. Perfect summer salad. Will make this againReply
Sherri
I’m so glad you enjoyed it!
Reply
Karin
This salad is always a hit and so easy to make. I use the frozen roasted corn from Trader Joe’s that adds more of that delicious roasted Flavor. It is this recipe that turned me on to Sherri’s website.
Reply
Sherri
I love hearing that! I will have to find that corn at TJ’s. I can’t believe I haven’t ever seen it!
Reply
Karen
nice light dressing. We everything in stock but the tomatoes. I added parmesan cheese. Hubby almost ate it all. Nice salad to bring to a barbecue too. ThanksReply
Sherri
I’m so happy to hear that!
Reply
Sherri
I love the added parmesan! I am so glad it was a hit!
Reply
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