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Asparagus Tomato and Grilled Corn Orzo Pasta Salad

Asparagus Tomato and Grilled Corn Orzo Pasta Salad

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Summer is this Asparagus Tomato and Grilled Corn Orzo Pasta Salad! Tender asparagus, grilled corn and cherry tomatoes are tossed with feta, fresh basil and drizzled with a simple balsamic vinaigrette. So incredibly flavorful and simple to throw together!
Serves 24 (1/2 cup) servings.
Course Salads, Side Dishes
Cuisine American, Italian
Keyword asparagus, balsamic vinaigrette, corn, easy, pasta, quick, salad, side dish, tomatoes
Prep Time 30 mins
Cook Time 10 mins
Total Time 30 mins
Servings 24 servings
Calories 108
Author Laurie McNamara

Ingredients

FOR THE VINAIGRETTE:

  • 2 garlic cloves grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup balsamic vinegar
  • 3 tablespoons extra virgin olive oil

FOR THE ORZO PASTA SALAD:

  • 16 ounces dried orzo pasta
  • fine sea salt for seasoning the pasta water
  • 2 to 3 ears sweet corn
  • olive oil spray or avocado oil spray
  • 1 bunch asparagus
  • 1 pint cherry tomatoes halved
  • 4 ounces feta cheese crumbled
  • 1 to 2 tablespoons fresh basil leaves thinly sliced
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions

MAKE THE DRESSING:

  • Add garlic, slat, black pepper, vinegar and oil to a jar. Secure the lid and shake well to combine.

MAKE THE SALAD:

  • Cook The Pasta: Bring a large pot of water to boil. Add in the sea salt to the water along with the pasta. Stir and cook, following the instructions on your package. Once cooked, drain and rinse with cold water.
    Meanwhile:
  • Cook The Asparagus: Preheat your oven to 500°. Trim off the bottom inch/inch and a half (or so) of each asparagus stalk.
    Spray a small, rimmed sheet pan with olive oil spray. Arrange 12 ounces or 1 small bunch trimmed asparagus on the pan, lightly spray with olive oil and season with kosher salt and ground black pepper. Roast for 6 minutes for thin asparagus and 8 minutes if the stems are thick. Rotate the pan halfway through roasting.
    Once cool enough to handle, transfer to a cutting board and cut into roughly 1-inch pieces
  • Grill The Corn: Preheat your grill to 400° or heat a grill pan. Spray your corn on the cob with avocado oil or olive oil and grill for about 8 to 10 minutes (turning every so often) or until bright yellow and charred in spots.
    Let cool and slice off of the cob.
  • To a large mixing bowl add the orzo, corn, tomatoes, asparagus pieces and feta cheese. Add in the basil and toss a few times. Pour in a little of the dressing, season with salt and pepper to taste and then toss to combine.
  • Serve immediately or chill until ready to serve. Pour reserved dressing over top when ready to serve and sprinkle with extra feta and black pepper.
  • If making this in advance, I would add the ingredients to a bowl and then pour in the dressing right before serving.

Notes

Other Ways To Cook Asparagus:

You can also grill the asparagus following the same steps (trim and spray asparagus), add to a grill basket and grill on your preheated 500° grill.
Or, blanch asparagus in salted boiling water for 4 minutes or so.

Nutrition

Serving: 1g | Calories: 108kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 106mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 331IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg