Ingredients
Scale
- 1 cup orzo pasta
- 2 cups corn (fresh or frozen)
- 1/2 cup scallions, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- to taste Salt and pepper
- 1 teaspoon garlic powder
Instructions
- Start by cooking the orzo according to the package instructions. Usually, it takes about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
- While the orzo is cooking, char the corn. If you’re using fresh corn, grill it on medium heat until it’s lightly charred, about 5-7 minutes. If you’re using frozen corn, sauté it in a pan until golden brown.
- In a large bowl, combine the cooked orzo, charred corn, chopped scallions, cherry tomatoes, and dill.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper. Pour this dressing over the salad and mix well.
- Finally, sprinkle with crumbled feta cheese (if using) and give it another gentle toss. Taste and adjust seasoning if necessary.
- Prep Time: 15
- Cook Time: 10