Roasted Corn And Orzo Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 3 tablespoons red wine vinegar
• 1 tablespoon dijon mustard
• 2 tablespoons shallots, finely chopped
• 1/2 cup olive oil
• 6 large ears of corn, husked and kernels removed
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 orange bell pepper, diced small
• 1/2 cup green onion, sliced
• 1 lb cherry tomatoes, halved
• 2 tablespoons chopped marjoram
• 2 cups orzo pasta
• 8 ounces feta cheese

Recipe

• 1 prepare the vinaigrette by mixing the red wine vinegar, mustard, shallots, and olive oil in a medium bowl.
• 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 prepare the vegetables by dicing the bell pepper, slicing the green onions, halving the tomatoes and chopping the marjoram.
• 4 make the orzo by following the directions on its box.
• 5 toss the vinaigrette, corn, veggies and orzo. crumble the feta cheese on top and serve.