Roasted Corn Orzo Pasta Salad Recipes

ORZO WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
• Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

ORZO PASTA SALAD WITH OVEN ROASTED CORN

Steps:

• 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.

LEMONY ORZO AND ROASTED CORN SALAD

Steps:

• Heat the oven broiler on high. Bring a large pot of water to a boil.
• In the pot of water, cook the orzo according to package directions and drain.
• While orzo is cooking, toss the corn in the olive oil and layer on a rimmed bake sheet. Broil until golden, stirring regularly. Remove from the oven and set aside.
• Whisk together the ingredients for the vinaigrette.
• In a large bowl, toss the orzo, corn, parsley, and green onion. Toss in the vinaigrette. Taste for seasoning and add more salt as necessary. Garnish with cheese, parsley, and pepper. Serve.

ROASTED CORN CHICKEN ORZO SALAD WITH GARLIC LIME VINAIGRETTE

Steps:

• GRILL: preheat the grill. Spray the ears of corn with cooking spray and sprinkle with salt, wrap in foil. Cook the orzo pasta according the package directions while the veggies are grilling. Grill time for veggies: grill the corn for 10-12 minutes turning every 3-4 minutes for even roasting. For the poblanos, grill for 4-5 minutes total or until the skin chars just a tad bit. Let the veggies cool. Dice the poblanos (remove the skin or leave it on, whatever you prefer). Chop the kernels off the corn.
• VINAIGRETTE: combine the ingredients for the vinaigrette in a small jar with a lid. Start with 1 tablespoon of honey and a pinch of salt and pepper. Cover the jar and shake until combined. Adjust with additional honey and salt and pepper to taste.
• ASSEMBLE: in a large bowl, toss together the orzo, corn, poblano, spinach, shredded chicken, and cilantro. Top with desired amount of dressing and serve immediately. For meal prep: portion the salad out into containers, pack the dressing separately and drizzle on right before eating.

ROASTED CORN ORZO PASTA SALAD

Steps:

• 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 1/4 cup olive oil, vinegar, lemon juice, salt, and pepper. Stir to combine.
• Pour dressing over salad and toss well.
• Serve at room temperature.
• ENJOY!!

GRILLED CORN AND ORZO SALAD WITH BASIL

Steps:

• Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.
• Bring a large pot of salted water to a boil over high heat.
• Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.
• Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.
• When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.
• Season to taste with more salt and hot sauce. Serve warm or at room temperature.

ROASTED SHRIMP, CORN, ORZO, LEMON, AND PARSLEY SALAD

Steps:

• 1. Preheat the oven to 400 degrees F.
• 2. Fill a large pot with water, add 1 tablespoon of salt, and bring the water to a boil. Boil (alternatively you can also steam or grill) the cleaned ears of corn for 10 minutes then remove them with tongs and set aside.
• 3. In the same boiling water, add the orzo and simmer for 8-9 minutes, stirring occasionally, until it's cooked al dente. While the pasta boils, cut the kernels off the corn using a sharp knife and set aside in a bowl. Once the orzo is ready (taste before deciding!) drain it and pour it into a large bowl.
• 4. Whisk together the lemon juice, olive oil, 2 teaspoons salt, and 1 teaspoon of pepper. Pour over pasta and stir well.
• 5. Place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through but do not overcook. They should just turn pink.
• 6. While the shrimp is cooking place the shaved onion, red wine vinegar and brown sugar in a microwave safe bowl, drizzle with olive oil and toss well. Cover and microwave on high for 10 minutes. This will slightly caramelize and soften the onions. Add the shrimp and the onions to the orzo.
• 7. Now add the parsley and basil, then season as needed with more salt, pepper and hot sauce. Toss well.
• 8. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving. Serve with lemon wedges (and more hot sauce for the guests to add as desired).

ORZO SALAD WITH ROASTED CORN AND ZUCCHINI

Steps:

• Pre-heat your oven to 425 degrees. Toss the zucchini with the olive oil, salt and pepper. Spread it out onto a large rimmed baking sheet and roast in your pre-heated oven for 10 minutes. Remove the baking sheet from the oven and stir in the corn kernels. Return the baking sheet to your oven and roast for an additional 20 minutes, stirring once halfway through. The zucchini and corn should be softened and starting to brown in a few places. Remove from the oven and set aside.
• Meanwhile, bring a large pot of water to a boil. Add the orzo and cook according to the package directions. Drain and set aside to cool slightly.
• Make the dressing by whisking together all of the ingredients in a medium bowl.
• Assemble the salad. While the orzo is still slightly warm, toss it in a large bowl with the roasted zucchini, corn, thyme leaves and approximately two-thirds of the dressing. Once the orzo has cooled to room temperature, stir in the tomatoes, arugula and feta cheese. Add more dressing, if desired.
• Serve immediately. Or chill in the refrigerator for an hour or two before serving.
• Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.

CORN & PEPPER ORZO

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet coated with cooking spray, saute red pepper and onion in oil for 2 minutes. Add the corn, Italian seasoning, salt and pepper; cook and stir until vegetables are tender. Drain pasta; stir into the pan.

ROASTED CORN AND ORZO SALAD

Steps:

• Prepare the vinaigrette by mixing the red wine vinegar, mustard, shallots, and olive oil in a medium bowl.
• Husk and remove kernels from cobs of corn. Then sprinkle with the olive oil and use salt and pepper to season to taste. Spread onto a baking sheet and roast in oven at 400 degrees for 15 to 20 minutes until the corn is tender.
• Prepare the vegetables by dicing the bell pepper, slicing the green onions, halving the tomatoes and chopping the marjoram.
• Make the Orzo by following the directions on its box.
• Toss the vinaigrette, corn, veggies and Orzo. Crumble the feta cheese on top and serve.

ORZO PASTA SALAD

Steps:

• Make dressing by adding all of the ingredients to either a small bowl and whisking or a jar and shaking. Refrigerate until ready to use.
• In a large nonstick skillet, melt butter with olive oil over medium-low heat. Once melted, increase heat to medium-high and add orzo and red onions and sauté for 3-5 minutes, until red onion are soft.
• Stir in chicken broth, lemon juice salt and pepper. Simmer until orzo is al dente, 8-10 minutes, stirring frequently the last couple minutes of cooking so it doesn't burn. If you have leftover liquid, drain orzo. Transfer to a large bowl to cool in the refrigerator while you finish chopping your veggies.
• Add all of the salad ingredients to the orzo followed by the dressing. Toss to coat.
• Taste and season with additional lemon juice or salt and pepper to taste.

ORZO SALAD WITH BLACK BEANS & CORN

Steps:

• Cook the orzo in plenty of rapidly simmering water until al dente. Just before it's completely done, add the corn to the water and cook for a minute or so longer. Drain and rinse until cool, then drain well again.
• While the orzo and corn are cooking, combine the remaining ingredients in a serving container. Add the cooked orzo and corn and toss together. Season with salt and pepper, and serve.

RAINBOW ORZO SALAD

Steps:

• In a large bowl, combine the red pepper, mango, cucumber, red onion, garlic, chickpeas, herbs, salt, and several grinds of fresh black pepper.
• Cook the orzo according to the package directions or until al dente. Drain, gently rinse, toss with a little olive oil oil and set aside to cool to room temp before adding to the salad.
• Make the dressing. In a small bowl, stir together the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt and pepper. Add a few tablespoons of water until it's a drizzle-able consistency.
• Add the orzo, dressing, and arugula to the salad and toss to coat. Season to taste and top with toasted pine nuts.

ROASTED CORN & ORZO SALAD WITH CILANTRO PESTO

Steps:

• cook pasta to directions and cool under cold running water.
• pesto:.
• blend first 6 pesto ingredients in food processor.
• drizzle in olive oil as it blends.
• combine vegetables, orzo and vinegar.
• stir pesto into pasta and vegetables.
• chill in fridge.