Orzo Salad with Bacon, Corn and Avocado Recipe | Ontario Pork
   
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Orzo Salad with Bacon, Corn and Avocado

Orzo Salad with Bacon, Corn and Avocado
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Yield:
Serves 4

Prep Time:
15 minutes

Cooking Time:
20 minutes

Ingredients:

  • 4 strips thick-cut Ontario bacon, cooked and chopped
  • 2 cups orzo pasta
  • 1 Tbsp canola oil
  • 3 cobs of freshly shucked corn
  • 2 stalks of celery, chopped
  • 1 red bell pepper, chopped
  • 1/2 cup red onion, sliced
  • 1 avocado, pitted, peeled and cubed
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup fresh parsley, chopped
  • 1/4 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 chili pepper 
  • 1/4 tsp salt and pepper

Cooking Instructions:

  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.

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