As picnic and BBQ season rolls around, I always like to post a new side dish for you guys to try. This one is an easy one to put together and as a bonus, you might have some of the ingredients already growing in your garden (I did). This recipe makes a big batch so that you can feed a large crowd or you can take half to a cookout and keep half at home.
Roasted Corn Orzo Pasta Salad
1/2 cup plus 2 Tbsp olive oil
6 cloves garlic, minced
2 cups fresh cooked corn
2 pints cherry tomatoes, halved
1 lb orzo pasta
1/2 cup fresh basil, chopped
2 bunches green onions, sliced
5 Tbsp red wine vinegar
3 Tbsp lemon juice
3 tsp salt (or to taste)
1 tsp pepper (or to taste)
- Cook orzo according to package directions. When pasta is finished cooking, drain and set aside to cool.
- While pasta is cooking, add 2 tablespoon of olive oil to a large 5 quart sauté pan. Add garlic and sauté over medium heat for about 3 minutes.
- Add corn, 1 teaspoon of salt, and 1 teaspoon of pepper and sauté 8 more minutes. Add pasta to corn and stir to incorporate. Remove from heat and let cool.
- While corn is cooling, chop cherry tomatoes, basil, and green onions.
- In a small bowl, combine 1/2 cup olive oil, vinegar, and lemon juice.
- When corn and pasta mixture has cooled, add tomatoes, basil, and green onions and stir to combine. Pour dressing over salad and toss well.
- Refrigerate at least 2 hours before serving.
Make sure to check out these other favorite Harris Sisters side dishes for your next summer cookout:
No comments:
Post a Comment