Orzo Salad with Corn, Tomatoes, and Basil

Dressing ingredients:
2 Tbs. Fresh lemon juice
1 Tbs. Olive oil
1 tsp. Red wine vinegar
½ tsp. Salt
¼ tsp. Pepper
3 cloves garlic, crushed

Salad ingredients:
1 cup uncooked orzo
2 cups fresh yellow corn kernels (about 4 ears)
2 cups chopped tomato
½ cup finely chopped red onion
¼ cup finely chopped fresh basil

To prepare dressing, combine dressing ingredients in a jar, cover tightly, and shake vigorously.

To prepare salad, cook Orzo pasta according to package directions, omitting salt and fat.  Drain and place in a large bowl.  Spoon half the dressing over the pasta; toss to coat.  Cool to room temperature.  Add the remaining dressing, corn, tomato, onion, and basil to the pasta, toss to coat.  Let stand 30 minutes.

Yield:  4 servings (serving size:  about 1 ½ cups)

*from Cooking Light Magazine

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Thursday, November 19th, 2009 Orzo Salad No Comments