I love pasta! It is perfect for many dishes including salads like this Corn, Orzo, and Basil Salad with Lime Vinaigrette. Bright and sassy with a touch of spice from hot sauce, this is a delightful salad to make all summer long.
Orzo looks a bit like large rice grains but is actually pasta. If you are gluten-free, be sure to get a GF version to use. I like DeLallo brand’s gluten-free pastas. They hold up well and their orzo is especially good for salads due to its small size. It is automatically bite-sized. You will find it in the pasta aisle at the grocery store.
One caution … when the orzo is cooking, cook it in plenty of salted water and stir it often. It tends to stick to the bottom of the pot and you want to keep it moving while it cooks.
Orzo can overcook so be sure you follow the directions on the package. I usually start checking a minute or two before it is supposed to be done and then pulling it off the heat when it is ready. I have my strainer set in the sink so it is prepared for you to quickly pour the orzo out of the pan and rinse and drain it.
L: orzo with onions, peppers, celery, and garlic; R: with corn, basil, and the dressing added
When prepping the vegetables, keep in mind that you want to cut them into small pieces that are similar in size to the cooked orzo. It makes it much easier for your family and guests to eat. Especially if they are eating off plates held in their laps at picnics or barbecues.
It might be a bit surprising to taste the brightness of fresh lime juice in the vinaigrette, but it is balanced with the honey and is absolutely lovely. If you want to take this in a more Mexican direction, you can add a little cumin to the veggies as they are sautéing. Replacing the basil with cilantro or parsley would create a whole different and delightful flavor profile!
The Corn, Orzo, and Basil Salad can be served warm or at room temperature, and will hold up to 2 hours at room temperature. It is delicious the second day so you can make it ahead and have it ready before you make your main course. Store it in an airtight container. Warm lightly or return to room temperature before serving.
It is naturally vegetarian/vegan but if you want to turn this into an entrée salad, you can add prepared meats or more vegetables to it, like shredded rotisserie chicken, grilled steak, sautéed sausage, zucchini, mushrooms, etc.
I love the burst of brightness you get from using fresh basil. It really rounds out the flavors, and its boldness is a beautiful thing to experience.
The lime vinaigrette is fairly subtle but definitely present in every bite. If you want a salad with more tang, I would recommend you make 1.5 times the dressing recipe. Toss the salad fairly often to disperse the vinaigrette and help it coat every grain, especially just before serving.
The pop of the corn kernels is downright addicting. If corn is not in season and you can’t find fresh corn on the cob, you can use frozen. You can enjoy this dish all year long!
On hot summer days you don’t need to heat up the kitchen by using the oven. Just quickly boil the corn and pasta, sauté the vegetables, and the cooking portion is done! Toss everything together and you’ve got a lovely side dish or vegetarian main course. Very fast and easy.
I hope you give this Corn, Orzo, and Basil Salad with Lime Vinaigrette soon. We thoroughly enjoyed it and it is perfect for warm summer evening dinners. This is a winner of a salad that can be made all year long!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Corn, Orzo, and Basil Salad:
- Dressing: extra-virgin olive oil, fresh lime juice, honey, salt
- Pasta and Vegetables: corn, orzo, olive oil, onion, red bell pepper, celery, garlic, fresh basil, salt, hot sauce
PRO Tip:
When cooking pasta, always salt the water enough that it tastes salty, like the ocean. This is your only chance to season the pasta itself and it makes a huge difference in your final dishes.
How to make Corn, Orzo, and Basil Salad:
- Dressing: Combine all the ingredients in a small bowl or jar with a tight lid. Whisk or shake vigorously; set aside. (If you want a tangier salad, you can increase the dressing by half again.)
- Pasta and Vegetables: Prep all the vegetables and set aside. Cook the corn, either boil or grill it. Cut the kernels off the cobs and place in a large bowl. Cook the pasta in well-salted water until al dente. Drain and add to the bowl with the corn. Toss together – and toss occasionally as you cook the vegetables.
- Heat the oil in a skillet and sauté the onions, bell peppers, and celery until softened, stirring often. Add the garlic to the pan and cook until fragrant, about 30 seconds longer. Transfer to the bowl with the corn and pasta.
- Stir the chopped basil, salt, and hot sauce into the pasta and vegetables, tossing until evenly distributed and coated. Season to taste with more salt, a little pepper, and hot sauce if desired.
- Garnish with extra basil sprigs or leaves. Serve warm or at room temperature.
PRO Tip:
If you can’t find orzo, you can use any small pasta shape you love. Mini shells, tubetti, fusilli, etc. would all work.
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Gluten-Free Tips:
*DeLallo brand makes GF orzo you can buy online.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams (kg), they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Corn, Orzo, and Basil Salad (GF)
Great at room temperature, this fun Corn, Orzo, and Basil Salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well if you can’t find orzo, and you can swap out the basil for fresh parsley or cilantro if you prefer.
Ingredients
Dressing
- 4 tbsp extra-virgin olive oil
- 2 tbsp freshly squeezed lime juice
- 1 tsp honey or agave syrup
- Pinch kosher salt (such as Diamond Crystal)
Pasta and Vegetables
- 2 ears cooked corn, kernels cut off the cob after cooking
- 1 cup (about 226g) dried gluten-free orzo* such as DeLallo brand
- 3 tbsp olive oil, divided
- 1/2 small onion, finely chopped
- 1 small red bell pepper or half a large pepper, finely chopped
- 1 stalk celery, finely chopped
- 1 small clove garlic, peeled and minced
- 1/2 cup (118 ml) finely chopped fresh basil
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp gluten-free hot sauce, or to taste
Instructions
1. In a small bowl or jar with a tight-fitting lid, combine the olive oil, lime juice, honey, and salt. Whisk or shake until well combined. Set aside.
2. Cook the Corn: You can boil or grill it, whichever you prefer. Cut the kernels off the cobs and place the corn in a large bowl.
3. Cook the Dried Orzo: Stir the pasta in boiling, well-salted water and cook according to the package directions until al dente, stirring often. Drain, rinse, and transfer the pasta to the bowl with the corn. Add 1 tbsp of oil and toss together – stirring occasionally as you cook the vegetables so the pasta doesn’t clump together.
4. Cook the Vegetables: In a medium skillet, heat the 2 tbsp olive oil over medium-high heat until shimmering. Add the onions, bell peppers, and celery, and cook, stirring often, until the vegetables are softened, about 4 minutes. Add the garlic and cook another 30 seconds, stirring constantly, until fragrant. Transfer the vegetables to the bowl with the pasta.
5. Stir the chopped basil, kosher salt, and hot sauce into the pasta. Shake or whisk the dressing again until blended, then pour it over the pasta and vegetables, tossing until evenly coated.
6. Season to taste with more kosher salt, a little pepper, and hot sauce. Serve warm or at room temperature. The salad can be made up to 2 hours ahead and kept at room temperature. It is delicious the second or third day so you can make it ahead and have it ready before you make your main course. Warm lightly or return to room temperature before serving. Garnish with extra basil sprigs or leaves and serve.
Recipe found at www.theheritagecook.com
Notes
*DeLallo brand makes GF orzo you can buy online.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from Fine Cooking magazine, Aug/Sept 2013
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 236Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 126mgCarbohydrates: 21gFiber: 2gSugar: 5gProtein: 3g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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