Ingredients 4 Number of Servings
½ box Barilla Orzo
5 Italian tomatoes, brunoised
Kernels of 3 corncobs or 1 ½ cup frozen corn kernels
1 French shallot, finely chopped
2 garlic cloves, finely chopped
¼ cup fresh basil, chopped
¼ cup fresh coriander, chopped
¼ cup olive oil + 2 tbsp for the panko
2 tsp honey
2 tsp fresh lemon juice
⅓ cup panko breadcrumbs (optional)
½ cup parmesan shavings or more, to taste
Balsamic glaze, to taste (optional)
Salt and freshly ground pepper
In a pot of salted boiling water, cook Orzo pasta according to package instructions. Drain and let cool.
In a skillet, at medium-high heat, sauté the corn kernels with a drizzle of olive oil for 4 minutes or until they are brightly colored. Remove from heat and let cool.
- In the same skillet, at medium heat, sauté the panko breadcrumbs in 2 tbsp of olive oil for 2 minutes or until golden and crispy. Remove from heat and let cool.
- Once cooled, in a salad bowl, combine orzo pasta, tomatoes, garlic, French shallot, basil, coriander, roasted corn, olive oil, honey, lemon juice, salt and pepper. Mix well, taste and adjust seasoning.
- Serve with parmesan shavings, panko breadcrumbs and balsamic glaze, and enjoy!