Orzo, Bacon and Charred Corn Salad with Chili-Lime Dressing
  • 2 cups orzo pasta
  • 1 Tbsp canola oil
  • 3 cobs of freshly shucked corn
  • 2 stalks of celery, chopped
  • 1 red bell pepper, chopped
  • ½ cup red onion, sliced
  • 4 strips thick-cut bacon, cooked and chopped
  • 1 avocado, pitted, peeled and cubed
  • ½ cup cherry tomatoes, halved
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh chives, chopped
Chili-Lime Dressing:
  • 4 Tbsp 2.9% Greek yogurt
  • 4 Tbsp light mayonnaise
  • 2 Tbsp freshly squeezed lime juice
  • 2 tsp Dijon mustard
  • 2 tsp red wine vinegar
  • 1 tsp chipotle chilli pepper
  • ¼ tsp salt and pepper
  1. In a small bowl whisk together all the Chili-Lime Dressing ingredients. Store in refrigerator until ready to assemble salad.
  2. Cook pasta according to package directions for el dente. Drain and place in a bowl. Drizzle with canola oil, toss to coat. Cool stirring often to prevent sticking. Can be refrigerated until ready to assemble salad.
  3. Heat barbecue to medium. Place corn on the grill, turning, until kernels are tender-crisp and slightly charred, about 8-10 minutes. Remove from grill and allow to cool for 10 minutes. When ready to handle, use a sharp knife to remove kernels from cob. Store in a small bowl in refrigerator until ready to assemble salad.
  4. When ready to assemble salad, toss pasta with corn, celery, bell pepper, red onion, bacon, avocado, tomatoes and herbs. Add the Chili-Lime Dressing and stir to coat. Serve.
Recipe by Eat In Eat Out at https://eatineatout.ca/orzo-bacon-charred-corn-salad-chili-lime-dressing/