This pasta salad is light, flavorful and perfect for a summer bbq. The combination of grilled sweet corn with fresh, raw tomatoes & spinach paired with a tangy lemon tahini dressing makes for a delicious pasta salad.

Prep Time: 5 minutes

Total Cook Time: 35 minutes

Serves: 4-6

Ingredients (Salad)

• 4 ears of corns
• 2 cups uncooked orzo
• 1 tbsp bouillon (vegan chicken bouillon was used in this recipe)
• 1 pint cherry tomatoes, halved
• 1 cup spinach
• 1/2 cup slivered almonds
• 1/2 bunch cilantro, chopped
• 1 tsp salt

Ingredients (Dressing)

• 2 tbsp tahini
• juice of two lemons
• 1/2 cup water
• 1 tsp garlic powder
• 1/2 tsp mustard seed (ground)

Directions

1. Begin by making orzo according to directions on package and add 1 tsp of bouillon.
2. Take husk off the ears of corn and either grill the corn or simply cook on a pan until sides become golden brown. Turn the ears of corn as you grill/cook. Cut corn off into a bowl and set aside.
3. In a small bowl combine all dressing ingredients and whisk until well combined.
4. Once the orzo is cooked, drain any excess water and place orzo into a large mixing bowl. Add all ingredients into a bowl along with dressing and toss until well combined. Add salt, pepper and extra lemon to taste.