Monday, May 2, 2016

Roasted Corn Orzo Salad

It's been awhile I know but I've been busy and cooking has been hit or miss. Here's a good orzo salad I made gluten free for a party.

1 TBLS coconut oil
3 minced garlic cloves
9 oz bag of frozen corn thawed, or fresh corn if it's the season
1 pint of small tomatoes, cherry or plum
1/2 lb of orzo pasta (I used Papardelle's gluten free lemon chive), cooked and cooled
1/4 cup fresh basil, minced

1/4 cup olive oil
2 TBLS red wine vinegar
1 TBLS lemon juice
Sea salt & pepper to taste
Place ingredients in a jar and shake to combine.

Crumbled feta cheese (totally optional), it's for sprinkling on top

Heat your oil, add garlic and stir around for about 3 minutes, then add your corn and stir around for about 6 minutes. Remove from heat and cool.

Meanwhile in a bowl combine your drained orzo, tomatoes and basil and still well. Add the garlic corn mixture and toss.

Pour your dressing over the top and stir well, serve at room temperature.

Adapted from Simply Inspire

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