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Lemony Orzo and Roasted Corn Salad http://wp.me/p4qC4h-3Fb

Lemony Orzo and Roasted Corn Salad

Erica
Corn, herbs, and dainty little pasta, tossed in a light and simple lemon vinaigrette. With spring happening, this very easy, VERY delicious, lovely Lemony Orzo and Roasted Corn Salad is just what we need.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Salad, Side Dish
Cuisine American, vegetarian
Servings 4
Calories 363 kcal

Ingredients
  

  • 2 cups orzo pasta
  • 2 cups yellow whole kernel corn
  • ½ Tbs good quality extra virgin olive oil
  • ½ cup chopped Italian flat-leaf parsley
  • 2 bunches green onions chopped (white and light green parts only)
  • kosher salt to taste at least 1/2 teaspoon
  • garnish: queso fresco cheese chopped parsley, and fresh cracked pepper
  • For the Lemon Vinaigrette
  • juice of 2 lemons
  • ¼ cup extra virgin olive oil
  • 2 tsp Dijon mustard
  • good pinch kosher salt
  • couple pinches fresh cracked pepper

Instructions
 

  • 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.