Summer Orzo Salad with Fire Roasted Corn & Preserved Lemon Vinaigrette
 
Prep time
Cook time
Total time
 
Tender al dente orzo pasta with an addictive lemony vinaigrette makes for a scrumptious summer salad. The perfect make ahead dish for picnics or potlucks.
Author:
Recipe type: salad/side dish
Serves: 8
Ingredients
  • 1 pound Colavita Orzo Pasta
  • ¼ cup Colavita Limonolio
  • ¼ cup Colavita Champagne Vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon granulated sugar
  • coarse salt and freshly ground black pepper, to taste
  • ¼ cup preserved lemons, rinsed and finely chopped
  • 2 cups grilled corn kernels
  • ¼ cup Colavita Sundried Tomatoes, drained and finely chopped
  • ¼ cup Italian parsley leaves, coarsely chopped
  • 1 small red onion, finely chopped
  • ¼ cup finely grated Parmesan cheese
Instructions
  1. Cook pasta according to package directions.
  2. Drain and cool under running water; set aside.
  3. In a large bowl, whisk together the olive oil, vinegar, mustard, sugar, and salt and pepper. Add the preserved lemon and pasta and stir to combine. Stir in the corn, tomatoes, parsley, onion, and cheese. Cover with plastic wrap and refrigerate until ready to serve.
Notes
Grill some extra corn to cut off the cob and freeze for later.
Recipe by GreenThumbWhiteApron.com at https://www.greenthumbwhiteapron.com/summer-orzo-salad-with-fire-roasted-corn-preserved-lemon-vinaigrette/