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Orzo, Bacon and Charred Corn Salad with Chili-Lime Dressing

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  • 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


  • In a small bowl whisk together all the Chili-Lime Dressing ingredients. Store in refrigerator until ready to assemble salad.
  • 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.
  • 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.
  • 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.