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Roasted Corn Orzo Pasta Salad Recipe

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This recipe for Roasted Corn Orzo Pasta Salad, by , is from The Boylan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Zac Reichert


o 1 lb. (box) of orzo pasta
o 1 pint of cherry tomatoes (one package)
o ¼ cup of fresh basil, chopped fine
o ⅔ of a log of fresh mozzarella – I buy the Bel Gioioso brand which is pre-sliced in the cheese cabinet at Giant. If you’re using some other kind of mozzarella just eye ball it and use as much or little cheese as you like.
o 1 lb. of frozen corn or 3 ears of fresh corn

DRESSING. You can use any type of vinaigrette dressing. I like to use the same dressing I use in my holiday salad minus the shallot.
o 4 tbsp. apple cider vinegar
o 1 tbsp. Dijon mustard
o ⅔ cup extra virgin olive oil

o Boil orzo until tender, strain and set aside. Add a little olive oil to the pasta so it doesn’t stick together while preparing other ingredients.
o Dice cherry tomatoes.
o Finely chop basil.
o Cut mozzarella into small cube pieces about the size or your tomatoes. I like mozzarella, tomatoes and corn to all be about the same size.
o If using fresh ears of corn, boil them in water until done. Then remove, cut corn from cob, put on a cookie tray, sprinkle with olive oil or butter and broil in oven get it a little char. You can use frozen corn as well. Just spread it out on cookie sheet, sprinkle with oil or butter and broil.
• Zac tip: Some stores (ex. Wegman’s and Whole Foods) carry roasted frozen corn. If using this for your corn, just defrost it.
o Wait until corn is close to room temperature and then combine with orzo, tomatoes, basil and mozzarella.
o Pour dressing over top and mix together.
o Let chill in refrigerator before serving.

Personal Notes:
Personal Notes:
I like to make this in the summer time since it’s a cold pasta dish. This recipe makes enough for a small party.




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