Zesty Corn Salad With Orzo 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 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.

CORN AND ZUCCHINI ORZO SALAD

Steps:

• Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
• In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

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.

ZESTY CORN COMBO

Steps:

• In 12-inch nonstick skillet, melt butter over medium heat. Cook bell peppers and chili in butter 2 to 3 minutes, stirring occasionally, until bell peppers are crisp-tender.
• Stir in frozen corn, oregano and salt. Cover and cook 5 to 6 minutes, stirring occasionally, until corn is tender. Stir in cilantro.

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.

ORZO SALAD WITH CORN, ARUGULA AND CHERRY TOMATOES

Steps:

• Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.
• Cook the orzo according to the package directions.
• Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.
• Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.

ZESTY ORZO SALAD

Steps:

• Combine first 10 ingredients in a large bowl.
• Combine last 7 ingredients in another bowl. Pour mixture over orzo mixture. Stir well to combine.
• Can be eaten straight away or refridgerate salad until ready to eat!

ZESTY CORN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Combine salad dressing and cumin; pour over corn mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

ZESTY CORN SALAD

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.

SUMMER CORN AND ORZO SALAD WITH CUCUMBER-FETA DRESSING

Steps:

• Place 1 cup feta cheese, half of cucumbers, oil and 1 tablespoon water in processor. Process until smooth. Season dressing to taste with salt and pepper.
• Cook orzo in large pot of boiling salted water until almost tender, stirring occasionally, about 8 minutes. Add corn; cook until pasta is just tender but still firm to bite, about 2 minutes longer. Drain pasta and corn. Transfer to large bowl. Add 1/2 cup feta cheese, remaining half of cucumbers and 1/3 cup chives; toss to combine. Mix in dressing. Season salad to taste with salt and pepper. Sprinkle with remaining 1/4 cup feta cheese and 2 tablespoons chives.

ZESTY SOUTHWEST CORN SALAD

Steps:

• Combine corn, tomatoes, bell pepper, and onion in a large bowl.
• Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.

ZESTY CORN SALAD WITH ORZO

Steps:

• 1. To make dressing: Combine salsa, cilantro, lime juice and cumin.
• 2. To assemble salad: Combine orzo, corn, peppers and scallions. Mix in dressing.
• 3. Chill until ready to serve.