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Delicious & Easy
Naturally Vegan: Roasted Corn and Orzo Pasta Salad
The combination of grilled sweet corn with fresh, raw tomatoes and spinach pairs beautifully with hearty orzo and a bright lemon tahini dressing in this perfect summertime pasta salad.
Ingredients for
Naturally Vegan: Roasted Corn and Orzo Pasta Salad
- 4 ears of corn, husks removed
- 2 cups uncooked orzo pasta
- 1 teaspoon vegan bouillon
- 1 pint cherry tomatoes, halved
- 1 cup spinach, chopped
- 1/2 cup slivered almonds
- 1/2 bunch cilantro, chopped
- salt and freshly ground black pepper
Dressing:
- 2 tablespoons tahini
- 2 lemons, juiced (plus more to taste)
- 1/2 cup water
- 1 teaspoon garlic powder
- 1/2 teaspoon ground mustard seed
Instructions for
Naturally Vegan: Roasted Corn and Orzo Pasta Salad
- Making orzo pasta according to the directions on package, adding 1 teaspoon of bouillon. Once cooked, drain any excess water, rinse with cold water to stop the cooking process, and place orzo into a large mixing bowl. Set aside.
- Grill the corn, turning frequently, until the kernels are brown in places. Set aside until cool enough to handle.
- Meanwhile, add all dressing ingredients to a small bowl and whisk until well combined.
- Cut the corn kernels off the cob and add to your orzo bowl. Add spinach, almonds, cilantro, and dressing; toss well to combine. Add salt, pepper, and lemon to taste.
- Chill in the refrigerator or leave at room temperature until ready to serve.
Makes 6-8 servings
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