Guaranteed to be your favourite new way to eat bruschetta, this Barilla Bruschetta and Roasted Corn Orzo Pasta Salad recipe will steal your heart (and tastebuds). It's also topped with parmesan shavings, panko breadcrumbs and a balsamic glaze, which adds flavour from the bottom of the bowl all the way to the top!
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!