Roasted Corn and Orzo Salad

Chris Ashbach

"A little taste of summer in every bite!"
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1 h servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Make the vinaigrette--mix all ingredients together and set aside.
  2. Remove the corn from the cob--best method is to take husked corn and place cob in the hole of a bunt pan and use sharp knife to cut off the cob. Most of the corn will fall into the bunt pan. Spread corn onto a baking sheet and drizzle with 1 tbsp olive oil, salt and pepper. Roast at 400 degrees for 15-20 minutes until tender and brown in spots.
  3. Prep veggies.
  4. Cook orzo (follow directions on package).
  5. Toss orzo, corn, vinaigrette, veggies and feta together. Serve wam or cold. Yum.


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