Top Grilled Sides: Tomato Bacon Corn and Avocado Orzo Pasta with Chef Malia

Take all of our favorite fresh, summer ingredients and use them in one recipe! That’s what Chef Malia has done with this Tomato Bacon Corn and Avocado Orzo Pasta. With a few basic ingredients and the most amazing, homemade vinaigrette you can enjoy a zesty, smokey, charred side dish. It pairs well with burgers, steaks, grilled chicken–you name it! And it’s sure to be the talk of your next neighborhood gathering.

Of all the sides served during the Grilling Gala, this was a crowd favorite. The flavors were so fresh and appetizing. A lot of that flavor comes from the homemade Lemon Vinaigrette. It is the perfect opportunity to use the GIR Mini Whisks. We don’t know what it is about these little whisks, but they come in so many colors and are so cute and so fun to use. They present the perfect opportunity to get your kids involved in the process a little bit.

There is one other secret ingredient Malia added to this recipe to really amp up the flavor–Urban Accents Chipotle Parmesan. This is technically a corn on the cob seasoning, which it works great for that. But there are so many applications. We love this seasoning mixed with roasted corn on the cob, and having it in this recipe took it above and beyond our expectations. We cannot wait for you to try out this Tomato Bacon Corn and Avocado Orzo Pasta.

Tomato Bacon Corn and Avocado Orzo Pasta

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  • For the Pasta
  • 8 oz cooked orzo pasta (cooked al dente)
  • 1 ½ cups multi colored cherry tomatoes, sliced in half
  • 1 avocado (grilled)
  • 3 ears corn (grilled)
  • 7 slices thick cut bacon (diced)
  • 1 cup basil (chopped)
  • 1 cup Parmesan cheese (finely grated)
  • olive oil
  • ½ lime
  • Urban Accents Chipotle Parmesan seasoning
  • For the Lemon Vinaigrette
  • Zest of 2 lemons
  • ½ cup fresh lemon juice (about 4 lemons)
  • 2 large garlic cloves (minced)
  • 2 tsp Dijon mustard
  • 4 pinches of salt
  • Freshly cracked pepper
  • ½ cup olive oil



For the Lemon Vinaigrette, combine zest, lemon juice, garlic, Dijon mustard, salt and pepper in a small bowl. Whisk ingredients together and then slowly drizzle in all the olive oil. Set aside.


Heat the grill at medium high heat.


Prepare corn by brushing with olive oil and seasoning generously with Urban Accents Chipotle Parmesan seasoning and placing on the grill, rotating every few minutes. This should take about 10 minutes. Remove from heat and cut corn off the cob.


Prepare avocado by cutting in half and removing the pit, then brushing with olive oil and a squeeze of fresh lime and seasoning with Urban Accents Chipotle Parmesan seasoning and placing on the grill cut side down until grill marks have formed. This should take 5-10 minutes. Once finished take the avocado flesh out of the skin and dice.


Prepare bacon by placing onto a sheet pan with a sheet of parchment and cook at 400 degrees for 20 minutes or until very crisp. Once finished dice into small pieces.


Combine cooked orzo pasta, cherry tomatoes, grilled avocado, grilled corn, and bacon into a large bowl and dress with lemon vinaigrette to your liking. The more vinaigrette, the stronger the lemon flavor will be. Garnish with parmesan cheese and chopped basil. Serve at room temperature.

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