Post by Kathy on Nov 17, 2018 16:27:29 GMT
Roasted Corn Orzo Salad
I love Orzo! Orzo and corn together are delicious but something was missing in this recipe for me! It was OK and we ate most of it but I would have liked it to have been sweeter. Maybe some sugar, maybe some more red wine vinegar, I don't know what it was! A few changes to this recipe and it would have been perfect!
I used Sweet Frozen Corn and if I had thought about it I would have thawed it out first but since I didn't think about it, I ran some hot water over it in a strainer and then put it in the skillet to heat with the garlic!
Original recipe from TO SIMPLY INSPIRE
1 cup dry Orzo
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon minced garlic
16 ounces frozen corn or 2 cups of fresh cooked corn
1 pint of cherry tomatoes, quartered
Dressing
1/4 cup olive oil
1/4 cup fresh basil, chopped
2 Tablespoons red wine vinegar
1 Tablespoon lemon juice
salt and pepper, to taste
Cook Orzo according to package directions. Drain and set aside to cool. I put in freezer 10-15 minutes to cool.
Add 1 tablespoon oil to a large skillet, add garlic and sauté over medium-high heat, about 2 minutes.
Add corn and sauté 3 more minutes. I used frozen and ran it under some hot water in a strainer for a few minutes and then put in the skillet.
Remove from heat and let cool. I put in freezer too for cooling.
In a large bowl combine orzo, tomatoes and basil. Stir well. Add in cooled corn and garlic mixture.
In a small bowl make dressing. Combine olive oil, vinegar, lemon juice, salt, and pepper. Stir to combine. Pour dressing over salad and toss well.
Serve at room temperature.
