Corn & Tomato Pasta Salad
This fresh Corn & Tomato Orzo Pasta Salad is loaded with grilled corn, crisp vegetables, and tossed in a bright garlic cilantro dressing. It's the perfect summer pasta salad for cookouts, potlucks, or an easy weeknight side dish.
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.