Roasted Corn Orzo Salad With Cilantro Pesto Recipes

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 ON THE COB WITH CILANTRO PESTO

Steps:

• Heat the grill to medium-high. Once hot, lay the corn across the grill. Rotate corn every 3 minutes until all sides are evenly golden and slightly charred, about 15 minutes.
• Put the corn on a platter. While corn is still hot brush the corn with cilantro pesto and then sprinkle with the Cotija cheese. Serve.
• In a food processor add the cilantro, canola oil, pumpkin seeds, Cotija cheese, and garlic. Puree until smooth but not liquid. Taste for seasoning. Cooks Note: Usually you do not need salt because of the salt in the roasted pumpkin seeds and the cheese. Set aside.
• Yield: 3/4 cup
• Preheat the oven to 450 degrees F.
• Add the pumpkin seeds, canola oil, chili powder and salt, to taste, in a small bowl. Mix well to combine.
• Spread the pumpkin seeds out evenly on a cookie sheet or baking pan. Bake, stirring the seeds every few minutes until golden brown, about 10 minutes.
• Set aside until cool.
• Yield: 1/2 cup

CILANTRO PESTO PASTA SALAD

Steps:

• Preheat the oven to 350 degrees F.
• For the cilantro pesto: Add the cilantro, pine nuts, Parmesan, lemon juice and garlic to a food processor and pulse until the ingredients are roughly chopped, 4 to 5 times. With the processor running, slowly drizzle in the oil through the lid opening. Process to desired consistency; you can make the sauce completely smooth or leave it fairly chunky.
• For the roasted tomatoes: Line a baking sheet with parchment paper and add the tomatoes and shallot. Drizzle with olive oil and season with salt and pepper. Cook until the tomatoes start to break down and brown slightly, about 15 minutes. Let cool.
• For the salad: In a large bowl, combine the pasta, chicken, tomatoes and pesto and toss. Garnish with shaved Parmesan and a few cilantro leaves and serve.

MEXICAN ORZO SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
• Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.

CILANTRO TOMATO CORN SALAD

Steps:

• Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
• Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

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.

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.

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.