It’s still summer and I am still inventing recipes which utilize leftover fresh Michigan corn. This one might be one of my new favorites (although you can never go wrong with risotto or salsa). Not only did I use leftover corn, I used my leftover chimichurri sauce. This is one of those “so easy, but such a big hit” recipes. I chose to use orzo as my pasta, but really you could use any type of pasta – whatever your favorite is or whatever you have in the cupboard. You could also mix in a variety of other vegetables, I stuck with tomatoes and corn. I also added queso fresco, but it would be great with feta cheese (that would take away a bit of the southwestern flavor, but it would sure taste good). My measurements are approximate – add or reduce as you enjoy. Keep in mind that the chimichurri sauce is loaded with garlic, so this pasta salad packs a good punch. If you’re serving this at a party and are worried about the garlic content, certainly reduce the amount used in your chimichurri sauce.
- 8 oz. (1/2 a box) of Orzo Pasta (or your favorite pasta, but larger pasta will shapes will require more pasta)
- 1.5-2 Cups Grape or Cherry Tomatoes cut in 1/2 or 1/4s)
- 1.5-2 Cups Corn (leftover fresh or canned or frozen)
- 1.5 Cups Queso Fresca- crumbled (or substitute your favorite cheese)
- 1/4+ Cup Chimichurri Sauce
Cook pasta (according to directions) to “al dente” phase. Drain pasta and run under cold water to cool completely and stop the cooking process. Combine pasta and vegetables in a large mixing bowl – adjusting vegetables and chimichurri sauce; mix and adjust ingredients to desired amount). Add cheese and mix again until well combined. Serve cold or at room temperature.