Lemony Orzo and Roasted Corn Salad
Ingredients
For the Lemon Vinaigrette
Instructions
Yields: 4 servings.
Ingredients
- 2 cups orzo pasta
- 2 cups yellow whole kernel corn, thawed if frozen
- 1/2 Tbs good quality extra virgin olive oil
- 1/2 cup chopped Italian flat-leaf parsley
- 2 bunches green onions, chopped (white and light green parts only)
- kosher salt to taste (at least 1/2 teaspoon)
- garnish: queso fresco cheese, chopped parsley, and fresh cracked pepper
For the Lemon Vinaigrette
- juice of 2 lemons
- 1/4 cup extra virgin olive oil
- 2 tsp Dijon mustard
- good pinch kosher salt
- couple pinches fresh cracked pepper
Instructions
- 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.
Yields: 4 servings.