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.
2bunches green onionschopped (white and light green parts only)
kosher salt to tasteat least 1/2 teaspoon
garnish: queso fresco cheesechopped parsley, and fresh cracked pepper
For the Lemon Vinaigrette
juice of 2 lemons
¼cupextra virgin olive oil
good pinch kosher salt
couple pinches fresh cracked pepper
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.
Calories: 363kcal (18%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!