A crunchy, tangy salad full of fresh veggies and plenty of savory, garlicky flavor. Each kernel of sweet fresh corn and pasta is coated with a fresh, scratch-made tangy dressing made with fresh garlic, olive oil, lime juice and spices. Serve alongside Mixed Bean Salad for a great flavor combination.
½poundOrzo pastahalf the box, about 1 ¼ cups of uncooked pasta
3cupssweet corntwo 15 ounce cans of corn, drained or 5-6 ears of fresh corn
¾cupcucumberpeeled and diced
1cupgreen onionsdiced
1red peppersliced, seeded and diced
1green peppersliced, seeded and diced
1cupcelerysliced and diced
1cupfresh parsleychopped
2 - 3clovesgarlicabout 1 teaspoon, pressed or chopped fine
Dressing Ingredients
⅔cuplight olive oil
⅔ cup rice wine vinegarseasoned
2 - 3 clovesgarlicabout 1 teaspoon, pressed
2limesjuice and zest from each lime
2teaspoonsground cumin
1 teaspoonoregano dried
¼teaspooncayenne pepper
2teaspoonssalt
2teaspoonspepper
Instructions
Cook Pasta
Cook ½ of a box of Orzo pasta - about 1 ¼ cup of uncooked pasta - with water in a medium-sized pot on the stove, following the instructions on the box or cook for about 9 minutes until "al dente."
Strain the pasta to drain the water off and rinse with cool water then place the drained pasta in a small bowl.
Prepare Salad Dressing
While the pasta cooks, place all of the salad dressing ingredients in a 4 cup glass measuring cup and combine using a whisk. Place the measure cup in the microwave for about a minute to warm the dressing slightly. This step helps the garlic and seasonings combine with the oil and vinegar. Whisk the dressing ingredients again then stir half the dressing into the cooled pasta. Place the pasta mixed with the salad dressing in the refrigerator to chill while you prepare the remaining ingredients for the salad. Set the remaining dressing aside.
Steam the Fresh Corn
If using fresh corn on the cob, remove the corn from each ear of corn using a sharp knife. You'll need approximately 3 cups of corn. Place the bowl in a microwave safe glass bowl, sprinkle with about ¼ cup of water and cover. Cook on high in the microwave for 3 -4 minutes. The corn should be steamed and softened. As an option you could cook the fresh corn and water for a few minutes on the stove in a medium-sized pan, it will take 8 - 10 minutes to cook the corn. When the corn is finished steaming, drain the water and place the corn in a large bowl.
OR Drain the Canned Corn
If you are using canned corn, skip the above step and drain two cans of sweet corn. You should have approximately 3 cups of corn. It's fine if you have slightly more or less. Place the corn in a large bowl.
Chop and Dice the Vegetables
Rinse, slice and dice the celery, green onions, peeled cucumber, green pepper, red pepper and parsley. Add these vegetables to the large bowl with the corn and toss with the fresh garlic, either pressed or chopped very fine.
Combine all Ingredients
Add the reserved salad dressing to the vegetables in the large bowl, then stir in the chilled Orzo pasta. The salad is ready to serve right away but for best flavor, cover and chill for at least 3-4 hours or overnight.
Notes
There are many veggie options with Sweet Corn Pasta Salad. If you are lucky enough to have a garden full of fresh produce, by all means, use whichever vegetables are available or mix and match depending on what veggies look good at the farmer's market or grocery store. Be sure to check out my recipe for Homemade Creamed Corn for another great way to enjoy corn any time of year! This side salad is especially delicious with Old Fashioned Salmon Patties.