Ensalada de orzo, tomate y maíz

Name: Orzo Tomato Corn Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: 4th of July
Ingredients: 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

Orzo Tomato Corn Salad

Recipe courtesy of Kerrie Kelly

Rated 4.7 stars by 6 users

Cuisine

4th of July

Servings

Prep Time

10 minutes

Cook Time

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.

Ingredients

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

Products to Use:

ProBond Skillet
ProBond 8qt Stockpot

View Cart (0) Checkout

Directions

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