Roasted Corn & Orzo Salad With Cilantro Pesto |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I just made this recipe up for a party I was cooking for. We needed a pasta salad to go with the mexican theme. I think it turned out awesome!!! Makes a lot, you may want to halve it. Ingredients:
6 ears corn (roasted on grill and cut off the ears) |
1 green pepper, diced small |
2 cups grape tomatoes, halved |
1/2 of lg purple onion, diced |
1 tablespoon balsamic vinegar |
1 lb orzo pasta |
2 cups cilantro |
2/3 cup walnuts |
2 garlic cloves |
1 cup parmesan cheese (use the good stuff) |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup olive oil |
Directions:
1. cook pasta to directions and cool under cold running water.
2. pesto:.
3. blend first 6 pesto ingredients in food processor.
4. drizzle in olive oil as it blends.
5. combine vegetables, orzo and vinegar.
6. stir pesto into pasta and vegetables.
7. chill in fridge.
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