Barilla Bruschetta and Roasted Corn Orzo Pasta Salad

By: Frédérike Lachance-Brulotte of @folksandforks

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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

cup panko breadcrumbs (optional)

½ cup parmesan shavings or more, to taste

Balsamic glaze, to taste (optional)

Salt and freshly ground pepper

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  • 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!
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