Sweet Corn & Grilled Vegetable Orzo Salad

Recipes

Aug 11

Written By Hofstede's Marketing

Serves: 6 for meal. 10-12 as side Prep time: 20 mins Cook Time: 15-20 mins Total Time: 40 mins

Ingredients

3 Cups Orzo Pasta

Dressing

1/2 cup olive oil

1 tsb dried oregano

3 tbsp lemon juice

1 tbsp grated lemon zest

2 tsp salt

1/2 tsp pepper

Salad

2 small zucchini

2 peppers yellow or red

3 ears of corn husked

1 cup cherry tomatoes halved

1 1/2 cup crumbled feta

1/2 cup toasted pine nuts

1/2 cup fresh basil

Directions

Preheat your grill. Cut your peppers and zucchini in half length wise brush with a little olive oil. On medium heat grill your peppers, zucchini & corn about 5 mins (don’t over cook you still want some crunch) Remove from grill and cut your peppers and zucchini into chunks and remove the kernels from the cob and set aside.

Boil your orzo until cooked (not too al dente!) While your orzo is cooking whisk together all your dressing ingredients in a large bowl (the bowl needs to fit your orzo and eventually veggies) and let sit. Strain your orzo once cooked and add to your dressing mixture and stir. Add your grilled vegetables along with the tomatoes, feta, toasted pine nuts and basil. Mix carefully. Enjoy!

Notes

If corn isn’t in season you can use canned just warm it up or cook on a grill pan on the BBQ.

Dried basil can be used if you can’t find fresh.

Toast your pine nuts in the oven at 350 for 5 mins tossing them a couple times (just bare no oil or anything)

Will last in the fridge 5 days