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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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When using very fresh corn on the cob, it is not necessary to cook the kernels for this colorful summer salad, which makes a fabulous entree or side dish for a warm evening's meal. Ingredients:
2 cups orzo pasta |
1 1/2 cups small broccoli florets |
2 cups fresh corn kernels (about 3 ears) |
1 cup sweet red pepper, diced |
1 cup sweet orange pepper, diced |
1/2 cup black olives, pitted, halved |
1/2 cup red onion, diced |
1/4 cup fresh basil, shredded |
1/4 cup fresh parsley, chopped |
1/3 cup olive oil |
3 tablespoons white wine vinegar |
1 clove garlic, minced |
1/4 teaspoon hot pepper flakes |
salt and pepper |
Directions:
1. In a large pot of boiling salted water, cook orzo, stirring occasionally, for 6 minutes. add broccoli and cook until broccoli is tender and pasta is al dente, about 1 minute.
2. Drain well and refresh under cold running water; drain again. Return to pot or large bowl. Gently stir in corn, red and orange peppers, olives, onion, basil and parsley.
3. In a measuring cup, whisk together oil, vinegar, garlic, hot pepper flakes and salt and pepper. Pour over salad and toss gently. (Salad can be covered and refrigerated for up to 2 hours. Bring to room temperature 30 minutes before serving).
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