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Roasted Corn and Tomato Bruschetta Orzo

Roasted Corn and Tomato Bruschetta Orzo

Name: Roasted Corn and Tomato Bruschetta Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 (1 pound) package DeLallo Orzo; 1 tablespoon DeLallo Extra Virgin Olive Oil; 3 ears of corn, shucked and kernels removed; 1 (9.88-ounce) jar DeLallo Tomato Bruschetta, drained; ½ pound sugar snap peas, blanched; 3 green onions, white and green parts chopped; DeLallo Imported Granino Cheese Wedge, grated

If you’re looking for an easy summer pasta brimming with your favorite flavors of the season, look no further. Add this super simple weeknight pasta to your Meatless Monday recipe rotation.

Corn and Tomato Orzo with snap peas on a white plate

Prep Time

10min
Cook Time

20min
Total Time

30min
Serving Size

6-8

Category Title Pasta
Cuisine Type American
Level Simple

Recipe By: Delallo

Ingredients

1 (1 pound) package DeLallo Orzo
1 tablespoon DeLallo Extra Virgin Olive Oil
3 ears of corn, shucked and kernels removed
1 (9.88-ounce) jar DeLallo Tomato Bruschetta, drained
½ pound sugar snap peas, blanched
3 green onions, white and green parts chopped
DeLallo Imported Granino Cheese Wedge, grated

Directions

Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Drain.
Heat oil is a sauté pan over medium heat. Add corn and cook until heated through, about 3-5 minutes. Add bruschetta to the pan and cook for another 3 minutes.
Transfer orzo to a large serving bowl. Add bruschetta mixture, peas and onions. Toss well to combine. Serve sprinkled with freshly grated cheese.

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Keywords:

bruschetta orzo pasta salad , orzo bruschetta pasta salad