Summer Orzo Salad with Roasted Corn & Basil Vinaigrette
[cooked-sharing]
Summer Orzo Salad with Roasted Corn & Basil Vinaigrette
preheat the oven to 425
bring a large pot of salted water to a boil
when the water boils, add in 1 cup of orzo and cook about 10 mins or according to the package for al dente
remove the husk and silks from the corn and roast at 425 for 10 mins
when the pasta is ready, strain it and toss in about 1/4 of the Basil Mint Vinaigrette
transfer the orzo to the refrigerator and let cool for at least 30 mins
remove the corn from the cob
when the orzo has cooled, toss in the sliced cucumber, tomatoes, jalapeño, corn and fresh basil
crumble in the feta and season with salt and pepper
toss in the remaining Basil Mint Vinaigrette
check for seasoning and add more salt and the juice of one lemon if needed
serve cold and garnish with any remaining fresh herbs
Ingredients
Directions
preheat the oven to 425
bring a large pot of salted water to a boil
when the water boils, add in 1 cup of orzo and cook about 10 mins or according to the package for al dente
remove the husk and silks from the corn and roast at 425 for 10 mins
when the pasta is ready, strain it and toss in about 1/4 of the Basil Mint Vinaigrette
transfer the orzo to the refrigerator and let cool for at least 30 mins
remove the corn from the cob
when the orzo has cooled, toss in the sliced cucumber, tomatoes, jalapeño, corn and fresh basil
crumble in the feta and season with salt and pepper
toss in the remaining Basil Mint Vinaigrette
check for seasoning and add more salt and the juice of one lemon if needed
serve cold and garnish with any remaining fresh herbs