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Recipe courtesy of Kerrie Kelly
Rated 4.8 stars by 5 users
Side Dish, Salad
4th of July
8
10 minutes
20 minutes
This pasta salad is an incredibly simple side dish to make and impresses 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 brings to the dish in a healthy way.
1-2 tbsp olive oil, plus 1/4 cup
3 cloves garlic, minced
2 cups fresh grilled corn
1 pint cherry tomatoes
1/2 lb orzo pasta
1/4 cup fresh basil, chopped
2 tbsp red wine vinegar
1 tbsp lemon juice
Salt and pepper to taste
ProBond Skillet
ProBond 8qt Stockpot
Cook orzo pasta according to package directions. Drain and set aside to cool.
Add 1 tablespoons oil to a large skillet, add garlic and sauté over medium-high heat, and cook for about 3 minutes. Add corn and sauté 3 minutes. Remove from heat and let cool.
In a large bow,l 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
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