Method
Bring a large pot of salted water to the boil. Add the pasta and cook for around 8 minutes until tender. Drain and set aside to cool.
Microwave the corn cobs (in their husks) for 7 minutes. Cut the base end off and push the corn up through the cut end whilst holding on to the other end, you may need to hold it with a tea towel if it’s too hot to hold. Cut the kernels off the cob and place in a large bowl.
Heat the grill and line an oven tray with baking paper. Lay the bacon on the prepared tray and grill for 3-4 minutes on each side or until golden and crisp. Drain on a plate lined with paper towels. Once cooled, roughly chop and add to the large bowl.
Add the cherry tomatoes, capsicum and zucchini to the bowl along with the chopped basil, rocket and orzo. Toss to combine.
In a small container, shake together the dressing ingredients.
Add the cubed avocado to the bowl and drizzle over the dressing. Toss together with a large spoon.
Delicious served warm or cold.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz