Ingredients
Scale
- 1 cup dry orzo pasta
- 2 ears fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Start by cooking the orzo according to the package instructions. Usually, it takes about 8-10 minutes. Drain and set aside to cool.
- While the orzo is cooking, heat a grill pan over medium-high heat. Place your corn directly on the grill, charring it for about 3-4 minutes on each side until it's golden and smoky.
- Once the corn has cooled, use a knife to slice the kernels off the cob.
- In a large bowl, combine the cooled orzo, charred corn, cherry tomatoes, red onion, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper. Pour this dressing over the salad and toss to combine.
- Finally, sprinkle with feta cheese if using, and serve chilled or at room temperature.
- Prep Time: 15
- Cook Time: 15