Corn Orzo Salad

Ann McCue


This is a nice salad with a light dressing. Got it out of a Better Homes and gardens special intrest "Potluck" magazine. Served with a southwest beef kabob. I have the recipe for the kabobs posted also. Enjoy!

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★★★★★ 3 votes
6 to 8


2/3 c
dried orzo
2 c
fresh corn kernels ( 3 ears)
1 medium
orange sweet pepper, cut into bite size pieces
2/3 c
grape tomatoes, cut in half
14.5 to 15 ounce can kidney beans, rinsed and drained
1/2 c
thinly sliced red onion
1 small
zucchini, cut into bite size pieces


2 Tbsp
olive oil
2 Tbsp
1/4 c
lime juice
3 clove
garlic, minced
fresh jalepeno chili pepper, seeded and finely chopped (wear gloves or be very careful)
2 Tbsp
snipped fresh cilantro (i left this out because i don't like cilantro)
1/2 tsp


1cook orzo according to directions. add corn kernels for the last minute of cooking time.
Drain orzo and corn in a colander, rinse with cold water.
In a large bowl combine orzo and rest of ingredents.

2Mix the dressing ingredents in a screw top jar and shake well. add to orzo mixture and mix well.

About this Recipe

Course/Dish: Pasta Salads
Other Tags: Quick & Easy, Healthy