If there's one recipe I keep coming back to every summer, it's this Corn & Tomato Orzo Pasta Salad.
It's fresh, colorful, and easy enough to throw together for a weeknight dinner, but it's also the kind of dish that fits right in at a backyard barbecue or neighborhood potluck. The grilled corn adds a little smoky flavor, the fresh vegetables keep every bite crisp, and the garlic cilantro dressing is what brings it all together.
One of my favorite time-saving tricks is chopping all the vegetables while the corn is on the grill and the orzo is cooking. By the time both are finished, everything is ready to toss together, making this recipe come together in no time.
The best part? It actually tastes even better after it's had a few hours in the refrigerator. That makes it a perfect make-ahead side dish when you're hosting friends, heading to a cookout, or planning meals for the week.
Why You'll Love This Corn & Tomato Orzo Pasta Salad
- Fresh, colorful ingredients make every bite bright and flavorful.
- Grilled corn adds a smoky flavor you just can't get from canned corn.
- The garlic cilantro dressing is fresh, zesty, and incredibly easy to make.
- It's perfect for cookouts, potlucks, picnics, and weeknight dinners.
- Tastes even better the next day, making it an excellent make-ahead recipe.
- Ready in about 35 minutes.
Ingredients You'll Need
For the Pasta Salad
- Orzo: This small pasta is perfect for soaking up every bit of the dressing.
- Fresh Corn: Grilling the corn gives the salad incredible flavor. I season mine with my Savor & Shine House Seasoning before it goes on the grill.
- Cherry Tomatoes: Sweet, juicy, and full of summer flavor.
- English Cucumber: Adds freshness and crunch.
- Red Onion: A little bite balances the sweetness of the corn and tomatoes.
For the Garlic Cilantro Dressing
This simple dressing is what makes this pasta salad so memorable.
You'll blend together:
- Fresh cilantro
- Garlic cloves
- Lemon juice
- Extra virgin olive oil
- Kosher salt
- Black pepper
In about 30 seconds, you'll have a bright green dressing that's fresh, flavorful, and perfect for this salad.
How to Make Corn & Tomato Orzo Pasta Salad
- Cook the orzo according to the package directions and let it cool.
- Brush the corn with olive oil, season with Savor & Shine House Seasoning, and grill until lightly charred.
- Blend the cilantro, garlic, lemon juice, olive oil, salt, and pepper until smooth.
- Cut the grilled corn from the cob.
- Combine the orzo, grilled corn, tomatoes, cucumber, and red onion in a large bowl.
- Pour the dressing over the top and toss until everything is evenly coated.
- Serve immediately or refrigerate until ready to enjoy.
Tips for the Best Orzo Pasta Salad
- Chop your vegetables while the corn grills to save time.
- Salt your pasta water well. It's your first chance to season the orzo.
- Let the grilled corn cool for a few minutes before slicing it off the cob.
- If you're making this ahead, give it a quick stir before serving. Add a squeeze of fresh lemon juice or a drizzle of olive oil if you'd like to freshen it up.
Variations
This recipe is easy to customize with whatever you have on hand.
- Add crumbled feta cheese.
- Toss in diced avocado just before serving.
- Stir in grilled chicken or shrimp for a complete meal.
- Add black beans for extra protein and fiber.
- Swap basil for cilantro if you prefer a different fresh herb.
Storage
Store leftover Corn & Tomato Orzo Pasta Salad in an airtight container in the refrigerator for up to 4 days.
The flavors continue to develop overnight, making leftovers just as delicious the next day.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Absolutely! In fact, I think it tastes even better after a few hours in the refrigerator.
Can I use frozen corn?
Yes. While grilled fresh corn gives the best flavor, thawed frozen corn works well if fresh corn isn't in season.
Can I serve this warm?
You can, but I prefer serving it chilled or at room temperature.
What should I serve with Corn & Tomato Orzo Pasta Salad?
This pasta salad pairs perfectly with grilled burgers, barbecue chicken, steaks, smoked pork tenderloin, grilled shrimp, or sandwiches. It's an easy side dish that works for almost any summer meal.
Whether you're headed to a summer cookout or just looking for a fresh side dish to keep in the refrigerator for the week, this Corn & Tomato Orzo Pasta Salad is one you'll find yourself making again and again. I hope your family loves it as much as mine does. And if you make it, I'd love to hear what you think in the comments. That's good eats, y'all!
Corn & Tomato Pasta Salad
Ingredients
For the Salad
- 8 ounces orzo pasta, uncooked
- 4 ears fresh corn, husked
- 1 tbsp olive oil
- 1 tablespoon Savor & Shine House Seasoning blend (salt, pepper, garlic powder and smoked paprika)
- 1 cup cherry tomatoes, halved
- 1 english cucumber, diced
- ½ red onion, finely diced
Garlic Cilantro Dressing
- ½ cup fresh cilantro, packed
- 3 whole garlic cloves, peeled
- juice of 1 lemon
- ½ cup olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo according to the package directions until al dente. Drain, rinse under cold water, and set aside.
- Brush the corn with olive oil and season generously with Savor & Shine House Seasoning.
- Grill the corn over medium-high heat for 10 to 15 minutes, turning occasionally, until lightly charred and tender. Remove from the grill and allow it to cool slightly.
- While the corn cooks, prepare the dressing. Add the cilantro, garlic, lemon juice, olive oil, salt, and pepper to a blender. Blend until smooth and bright green.
- Cut the corn kernels from the cob.
- In a large bowl, combine the cooked orzo, grilled corn, cherry tomatoes, cucumber, and red onion.
- Pour the garlic cilantro dressing over the salad and toss until everything is evenly coated.
- Serve immediately or refrigerate for several hours or overnight for even more flavor.
Notes
- This salad tastes even better after chilling in the refrigerator for a few hours.
- Grill the corn ahead of time to make assembly even quicker.
- Store leftovers in an airtight container for up to 4 days.
- If the pasta absorbs some of the dressing after chilling, add a squeeze of fresh lemon juice or a drizzle of olive oil before serving.
Key Takeaways
- Corn and Tomato Orzo Pasta Salad is fresh, colorful, and perfect for summer meals.
- Grilled corn adds a smoky flavor, while the garlic cilantro dressing ties the dish together.
- The salad is quick to make, ready in about 35 minutes, and tastes great the next day.
- You can customize it with ingredients like feta cheese, avocado, or grilled chicken.
- Store leftovers in the fridge for up to 4 days; flavors improve overnight.
