Roasted Corn Orzo Pasta Salad

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)


  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.

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