Source: Iowa Girl Eats
Ingredients
1 cup orzo, uncooked
2 ears sweet corn
1/2 pint cherry or grape tomatoes, halved (or NONE!)
1 avocado, chopped (I used two because I love avocado!)
1/4 small red onion, minced
2 Tablespoons chopped basil (necessary)
Chili Lime Vinaigrette:
3 tablespoons extra virgin olive oil
1 Tablespoon honey
Juice of 1 lime
1/4 teaspoon chili powder (plus a little extra if you like it)
Salt & pepper
Directions
Cook orzo according to directions.
Grill the corn, with or without the husk, however you like it!
Combine cooked orzo and corn kernels with tomatoes, avocado, red onion, and basil in a large bowl and stir to combine.
For the Chili Lime Vinaigrette: Combine all ingredients in a small bowl, and whisk to combine. Pour over salad and toss to coat. Serve chilled, or at room temperature. I prefer chilled!
I loved this side dish. I don't usually have orzo so it was fun to cook with a new pasta. The only thing I would change next time is no cherry tomatoes! I just don't like them and as many times as I try them I just don't like them. I put them in this time because I knew some family members would enjoy them but next time, no. I got to take the leftovers home with me and I had some for dinner tonight. The grilled corn is so yummy and chunks of avocado...yes this is definitely a keeper!
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