This summer caprese orzo salad is the perfect side dish for your summer bbq! Filled with roasted corn, tomatoes and feta, it's a delicious pasta salad that could also be served as a main course!
Cook Orzo according to directions on box.
Meanwhile, heat olive oil in a cast iron skillet over medium to medium high heat. Cut corn off of cobs. Add corn and garlic to pan and roast for about 3-5 minutes, stirring frequently so it cooks evenly.
In a small bowl, mix dressing ingredients until well combined. Set aside.
When orzo is done cooking and drained, transfer to a large bowl. Add corn, tomatoes and red onions. Toss with dressing and mix well. Add feta and basil and stir to combine. Refrigerate until ready to serve.
This makes a large batch of orzo salad that is suitable for a big crowd! You can easily halve all of the ingredients to make a smaller portion.