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    You are in: Home / Recipes / Roasted Corn and Orzo Salad Recipe
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    Roasted Corn and Orzo Salad

    Roasted Corn and Orzo Salad. Photo by Dan330

    1/2 Photos of Roasted Corn and Orzo Salad

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Dan330's Note:

    This is one of my summertime favorites. With fresh vegetables, roasted corn, and feta cheese covering fresh orzo, this will be one of yours too.

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    Ingredients:

    Servings:

    Units: US | Metric

    Vinaigrette

    Roasted Corn

    • 6 large ears of corn, husked and kernels removed
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 1 teaspoon pepper

    Veggies

    Directions:

    1. 1
      Prepare the vinaigrette by mixing the red wine vinegar, mustard, shallots, and olive oil in a medium bowl.
    2. 2
      Husk and remove kernels from cobs of corn. Then sprinkle with the olive oil and use salt and pepper to season to taste. Spread onto a baking sheet and roast in oven at 400 degrees for 15 to 20 minutes until the corn is tender.
    3. 3
      Prepare the vegetables by dicing the bell pepper, slicing the green onions, halving the tomatoes and chopping the marjoram.
    4. 4
      Make the Orzo by following the directions on its box.
    5. 5
      Toss the vinaigrette, corn, veggies and Orzo. Crumble the feta cheese on top and serve.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Corn and Orzo Salad

    Serving Size: 1 (227 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 387.6
     
    Calories from Fat 172
    44%
    Total Fat 19.1 g
    29%
    Saturated Fat 5.6 g
    28%
    Cholesterol 21.4 mg
    7%
    Sodium 537.9 mg
    22%
    Total Carbohydrate 45.7 g
    15%
    Dietary Fiber 3.9 g
    15%
    Sugars 9.0 g
    36%
    Protein 11.4 g
    22%

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