Orzo Salad with Corn, Tomatoes, and Basil

★★★★★ 2 Reviews
motherchic avatar
By nadine mesch
from Mount Healthy, OH

This is one of the salads I plan to make for our family when everyone gathers on the Saturday before Easter. Its light, flavorful and reminds me of Spring

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serves 6-8
prep time 15 Min
cook time 10 Min

Ingredients

  •   4
    packets true lemon
  •   2 Tbsp
    olive oil
  •   2 tsp
    red wine vinegar
  •   1 tsp
    salt
  •   1/2 tsp
    black pepper
  •   4
    cloves garlic, minced
  • SALAD:
  •   2 c
    orzo pasta
  •   4 c
    frozen corn, thawed
  •   3
    tomatoes, chopped
  •   1/4 c
    sweet onion, chopped
  •   1/2 c
    fresh basil, minced
  •   1/2 c
    black olives, sliced

How To Make

  • 1
    Vinaigrette:
  • 2
    Combine first 6 ingredients in a jar; cover tightly, and shake. Refrigerate.
  • 3
    Salad:
  • 4
    In a large pot cook pasta according to package directions. Rinse and drain; place in a large bowl.
  • 5
    Spoon half of dressing over pasta; toss to coat.
  • 6
    Cool to room temperature. Add remaining dressing, corn, tomato, onion, basil and olives; toss gently.
  • 7
    Refrigerate for 1 hour or more.

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