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Craving a burst of summer in a bowl? Look no further than this fun and easy Street Corn Orzo Pasta Salad! Packed with fresh corn, tender orzo, and a vibrant fiesta of flavors, this recipe is the perfect side dish for all your barbecues and potlucks. But wait, there's more! The secret weapon for this dish is my small-batch, handcrafted Street Corn Sprinkle. This magic blend of Nutritional Yeast, Masa Harina, and a medley of chiles and spices adds an authentic depth of flavor that will have everyone asking for your secret.
Street Corn Orzo Pasta Salad
Ingredients:
3 ears of corn, shucked (or 1 1/2 cups frozen roasted corn kernels)
1 pound zucchini and/or yellow summer squash, quartered lengthwise
1/4 cup extra virgin olive oil, divided
1 tablespoon Street Corn Sprinkle, divided
8 ounces orzo pasta
1/2 cup finely minced red onion
1/2 cup minced fresh cilantro (from about 1 bunch of cilantro)
1/4 cup Greek yogurt or Mexican crema
3 tablespoons lime juice
2 ounces crumbled feta or cotija cheese
Directions:
Preheat a grill or grill pan to medium-high. If using fresh corn, rub it and the zucchini/squash with 1 tablespoon olive oil and sprinkle with about a teaspoon of Street Corn Sprinkle. Grill corn and squash until nicely charred all over, about 10 minutes. Transfer to a cutting board and allow to cool slightly before cutting the kernels from the corn and coarsely chopping the squash. Transfer to a large bowl. (If using frozen roasted corn kernels, this step will just apply to the zucchini/squash. Thaw the frozen corn and add it to the bowl with the roughly chopped squash.)
Meanwhile, cook the orzo according to the package instructions. Drain and rinse under cool water before adding to the bowl with the corn and squash. Add the minced red onion, and the cilantro.
In a small bowl, whisk together the yogurt, the remaining olive oil, the lime juice, the and the remaining Street Corn Sprinkle. Drizzle the dressing over the pasta salad mixture and toss to combine. Top with crumbled feta and serve.
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