Roasted Corn Orzo with Zucchini and Feta
Roasted Corn Orzo with Zucchini and Feta is an easy Mediterranean-inspired pasta dish featuring sweet roasted corn, tender zucchini, creamy feta, and a fresh citrus dressing. Perfect as a light dinner, side dish, or meal-prep recipe.
Ingredients
- 4 ears corn about 5 cups kernels
- 2 medium zucchini cut into bite-size half-moons
- 2 tablespoons extra virgin olive oil
- 2 teaspoons smoked paprika
- 1 cup uncooked orzo
For the Dressing
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 garlic clove grated
- 1 teaspoon dried oregano
- ½ teaspoon salt
- Black pepper to taste
- 1 cup crumbled feta cheese
- ¼ cup chopped fresh basil parsley, or cilantro
Instructions
- Preheat the oven to 425°F (220°C).
- Carefully remove the corn kernels from the cobs and place them on a large baking sheet with the zucchini.
- Drizzle with olive oil and season with smoked paprika, salt, and black pepper. Toss well.
- Spread everything into an even layer and roast for 30 minutes until the corn is lightly charred and the zucchini is tender.
- Meanwhile, cook the orzo in salted boiling water until al dente. Drain well.
- Whisk together olive oil, lime juice, Dijon mustard, maple syrup, grated garlic, oregano, salt, and pepper.
- Add the cooked orzo directly to the roasted vegetables.
- Pour the dressing over everything and gently toss to coat.
- Fold in the feta cheese and chopped herbs.
- Serve Roasted Corn Orzo with Zucchini and Feta warm with extra lime wedges and fresh herbs if desired.
Notes
- Lemon juice can replace the lime for a slightly different citrus flavor.
- Fresh herbs add brightness, so don't skip them.
- For extra crunch, sprinkle toasted pine nuts or pumpkin seeds over the top.
- Serve alongside grilled meats, fish, or roasted chicken.