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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The herbs and vegetables give this fresh-tasting pasta salad a colorful appearance, while the dressing adds a nice gloss. Diane Werner Ingredients:
1 cup uncooked orzo pasta |
2 cups frozen corn, thawed |
1/2 cup chopped sweet red pepper |
1/2 cup grape or cherry tomatoes |
1/2 cup pitted greek olives, halved |
1/4 cup chopped sweet onion |
1/4 cup minced fresh basil or 4 teaspoons dried basil |
2 tablespoons minced fresh parsley |
3 tablespoons olive oil |
2 tablespoons balsamic vinegar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large serving bowl; add the corn, red pepper, tomatoes, olives, onion, basil and parsley. In a jar with a tight-fitting lid, combine the oil, vinegar, salt and pepper; shake well. Pour over salad and toss to coat. Yield: 8 servings.
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