Corn Orzo Salad Food

ORZO SALAD WITH CORN, ARUGULA AND CHERRY TOMATOES

Steps:

• Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.
• Cook the orzo according to the package directions.
• Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.
• Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.

ROASTED CORN CHICKEN ORZO SALAD WITH GARLIC LIME VINAIGRETTE

Steps:

• GRILL: preheat the grill. Spray the ears of corn with cooking spray and sprinkle with salt, wrap in foil. Cook the orzo pasta according the package directions while the veggies are grilling. Grill time for veggies: grill the corn for 10-12 minutes turning every 3-4 minutes for even roasting. For the poblanos, grill for 4-5 minutes total or until the skin chars just a tad bit. Let the veggies cool. Dice the poblanos (remove the skin or leave it on, whatever you prefer). Chop the kernels off the corn.
• VINAIGRETTE: combine the ingredients for the vinaigrette in a small jar with a lid. Start with 1 tablespoon of honey and a pinch of salt and pepper. Cover the jar and shake until combined. Adjust with additional honey and salt and pepper to taste.
• ASSEMBLE: in a large bowl, toss together the orzo, corn, poblano, spinach, shredded chicken, and cilantro. Top with desired amount of dressing and serve immediately. For meal prep: portion the salad out into containers, pack the dressing separately and drizzle on right before eating.

ORZO SALAD

Steps:

• Bring a pot of generously salted water to a rapid boil. Add the orzo and cook according to package directions, adding the corn in the last minute of cooking, until al dente, about 8 minutes. Drain and transfer to a medium bowl. Set aside.
• Pour the lime juice over the avocado and coat evenly (this will minimize discoloration). Whisk together the olive oil, vinegar, sugar, cumin, and 1/2 teaspoon salt. Drizzle over the orzo and add the avocado with lime juice, tomatoes, and parsley. Mix until combined and serve warm or at room temperature.

LEMONY ORZO AND ROASTED CORN SALAD

Steps:

• 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.

GRILLED CORN AND ORZO SALAD WITH BASIL

Steps:

• Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.
• Bring a large pot of salted water to a boil over high heat.
• Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.
• Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.
• When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.
• Season to taste with more salt and hot sauce. Serve warm or at room temperature.

CORN AND ZUCCHINI ORZO SALAD

Steps:

• Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
• In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

CORN & PEPPER ORZO

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet coated with cooking spray, saute red pepper and onion in oil for 2 minutes. Add the corn, Italian seasoning, salt and pepper; cook and stir until vegetables are tender. Drain pasta; stir into the pan.

ORZO SALAD WITH CORN, TOMATOES, & BASIL

Steps:

• To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
• To prepare salad, cook pasta according to package directions, omitting salt and fat.
• Drain, and place in a large bowl.
• Spoon half of dressing over pasta; toss to coat.
• Cool to room temperature.
• Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
• Let stand 30 minutes.

MEDITERRANEAN-STYLE ORZO SALAD WITH CORN

Steps:

• Bring a large pot of lightly salted water to a boil. Add the orzo and cook, stirring occasionally, for about 7 minutes, or until tender. Drain well and transfer to a large serving bowl.
• Add the corn, red pepper, olives and scallions and toss well. Add the basil, capers, parsley, oil, vinegar, salt and pepper and gently toss. (The salad can be made about 2 hours ahead of time. Cover and refrigerate until 30 minutes before serving.) Decorate the salad with the edible flowers right before serving.

MEXICAN STREET CORN ORZO SALAD

Steps:

• To *char the corn, add 1 tablespoon vegetable oil to a large skillet until it is hot.
• Add corn and stir and toss for about 6-10 minutes until slight char occurs - you could also char corn on grill but I haven't tried that method - see notes for a link to help
• In a large bowl combine the cooled orzo, cooled corn, cilantro, red onion, beans, jalapeno and toss
• If eating right away also stir in bacon, avocado and cheese
• In a small food processor mix the mayo, lime juice, zest, cumin, paprika, chili powder and hot sauce
• Pour over salad and stir gently to combine
• Add salt and pepper to taste.

ROASTED CORN AND ORZO SALAD

Steps:

• Prepare the vinaigrette by mixing the red wine vinegar, mustard, shallots, and olive oil in a medium bowl.
• Husk and remove kernels from cobs of corn. Then sprinkle with the olive oil and use salt and pepper to season to taste. Spread onto a baking sheet and roast in oven at 400 degrees for 15 to 20 minutes until the corn is tender.
• Prepare the vegetables by dicing the bell pepper, slicing the green onions, halving the tomatoes and chopping the marjoram.
• Make the Orzo by following the directions on its box.
• Toss the vinaigrette, corn, veggies and Orzo. Crumble the feta cheese on top and serve.

ROASTED CORN ORZO PASTA SALAD

Steps:

• Cook Orzo pasta according to package directions. Drain and set aside to cool.
• Add 1 tablespoons oil to a large skillet, add garlic and saute over medium-high heat,and cook for about 3 minutes.
• Add corn and saute 3 more minutes.
• Remove from heat and let cool.
• In a large bowl combine orzo, tomatoes and basil stir well.
• Then add in cooled corn and garlic mixture
• In a medium bowl, combine 1/4 cup olive oil, vinegar, lemon juice, salt, and pepper. Stir to combine.
• Pour dressing over salad and toss well.
• Serve at room temperature.
• ENJOY!!

ORZO SALAD WITH CORN AND CUCUMBER-FETA DRESSING

Steps:

• Put 3/4 of the feta, 1/2 of the cucumbers, the oil and water into a food processor and blend until smooth.
• Season with salt and pepper as needed.
• Cook the orzo as directed.
• Drain the pasta and place in a large bowl with corn, olives, onions and parsley.
• Mix in dressing.
• Sprinkle with remaining feta.

ROASTED CORN & ORZO SALAD WITH CILANTRO PESTO

Steps:

• cook pasta to directions and cool under cold running water.
• pesto:.
• blend first 6 pesto ingredients in food processor.
• drizzle in olive oil as it blends.
• combine vegetables, orzo and vinegar.
• stir pesto into pasta and vegetables.
• chill in fridge.

CORN ORZO SALAD

Steps:

• 1. cook orzo according to directions. add corn kernels for the last minute of cooking time. Drain orzo and corn in a colander, rinse with cold water. In a large bowl combine orzo and rest of ingredents.
• 2. Mix the dressing ingredents in a screw top jar and shake well. add to orzo mixture and mix well.

SUMMER CORN AND ORZO SALAD WITH CUCUMBER-FETA DRESSING

Steps:

• Place 1 cup feta cheese, half of cucumbers, oil and 1 tablespoon water in processor. Process until smooth. Season dressing to taste with salt and pepper.
• Cook orzo in large pot of boiling salted water until almost tender, stirring occasionally, about 8 minutes. Add corn; cook until pasta is just tender but still firm to bite, about 2 minutes longer. Drain pasta and corn. Transfer to large bowl. Add 1/2 cup feta cheese, remaining half of cucumbers and 1/3 cup chives; toss to combine. Mix in dressing. Season salad to taste with salt and pepper. Sprinkle with remaining 1/4 cup feta cheese and 2 tablespoons chives.