Orzo Salad With Corn, Tomatoes, & Basil |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
The tiny pasta soaks up the vinaigrette as it stands. Ditalini or small shells also work. Ingredients:
2 tablespoons fresh lemon juice |
1 tablespoon olive oil |
1 teaspoon red wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
3 cloves garlic, crushed |
1 cup uncooked orzo pasta (rice-shaped pasta) |
2 cups fresh corn kernels (about 4 ears) |
2 cups chopped tomatoes |
1/2 cup vertically sliced red onion |
1/4 cup finely chopped fresh basil |
Directions:
1. To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
2. To prepare salad, cook pasta according to package directions, omitting salt and fat.
3. Drain, and place in a large bowl.
4. Spoon half of dressing over pasta; toss to coat.
5. Cool to room temperature.
6. Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
7. Let stand 30 minutes.
|
|