Roasted Corn Orzo Salad with Cilantro Pesto
Elevate your summer side dish game with this vibrant Roasted Corn Orzo Salad with Cilantro Pesto! Packed with roasted sweet corn, al dente orzo pasta, and a fresh, zesty cilantro pesto, this recipe is a delightful fusion of flavors and textures. The pesto, made with fresh cilantro, Parmesan cheese, lime juice, and toasted pine nuts, adds a bright, herbaceous kick that's perfectly balanced by the sweetness of cherry tomatoes and the crunch of diced red onion. Easy to prepare in just 35 minutes, this salad is ideal for backyard barbecues, potlucks, or as a refreshing lunch. Serve it chilled for maximum flavor and garnish with extra Parmesan or cilantro for a truly irresistible dish. Perfect for summer gatherings, this roasted corn orzo salad is a delicious way to make the most of seasonal ingredients!
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Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 2 cups Fresh corn kernels (from about 3 ears of corn)
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoons Black pepper
- 2 cups Fresh cilantro leaves
- 0.5 cups Parmesan cheese (grated)
- 2 Garlic cloves
- 2 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Pine nuts (toasted)
- 1.5 cups Cherry tomatoes (halved)
- 0.25 cups Red onion (finely diced)
Instructions
Preheat your oven to 425°F (220°C). Spread the corn kernels on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Roast in the oven for 12-15 minutes, tossing halfway through, until the corn is slightly charred and tender. Remove from oven and set aside to cool.
Bring a large pot of salted water to a boil. Cook the orzo pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl and toss with 1 tablespoon of olive oil to prevent sticking.
To make the cilantro pesto, place the cilantro leaves, Parmesan cheese, garlic cloves, lime juice, pine nuts, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a food processor. Blend while gradually drizzling in 1 tablespoon of olive oil until a smooth pesto forms. Taste and adjust seasoning as needed.
Add the roasted corn, cherry tomatoes, and red onion to the bowl with the orzo pasta. Mix gently to combine.
Pour the cilantro pesto over the salad and toss until the ingredients are evenly coated. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve immediately or chill in the refrigerator for 15-20 minutes before serving. Garnish with extra chopped cilantro or a sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 5533 mg | 241% | |
| Total Carbohydrate | 325.1 g | 118% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 40.0 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1644 mg | 126% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2951 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
