orzo salad with corn, tomatoes, and basil

Name: Orzo Salad with Corn, Tomatoes, and Basil
Prep time: 15 min
Cook time: 10 min
Yield: 6
Ingredients: 4 - packets true lemon; 2 tablespoon(s) olive oil; 2 teaspoon(s) red wine vinegar; 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 4 - cloves garlic, minced; ## SALAD:; 2 cup(s) orzo pasta; 4 cup(s) frozen corn, thawed; 3 - tomatoes, chopped; 1/4 cup(s) sweet onion, chopped; 1/2 cup(s) fresh basil, minced; 1/2 cup(s) black olives, sliced

(2 RATINGS)

61 Pinches

nadine mesch

Mount Healthy, OH

Updated on Apr 13, 2011

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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prep time 15 Min

cook time 10 Min

method ---

yield 6-8 serving(s)

Ingredients

4 - packets true lemon
2 tablespoons olive oil
2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
4 - cloves garlic, minced
SALAD:
2 cups orzo pasta
4 cups frozen corn, thawed
3 - tomatoes, chopped
1/4 cup sweet onion, chopped
1/2 cup fresh basil, minced
1/2 cup black olives, sliced

How To Make orzo salad with corn, tomatoes, and basil

Step 1

Vinaigrette:

Step 2

Combine first 6 ingredients in a jar; cover tightly, and shake. Refrigerate.
Step 3

Salad:
Step 4

In a large pot cook pasta according to package directions. Rinse and drain; place in a large bowl.
Step 5

Spoon half of dressing over pasta; toss to coat.
Step 6

Cool to room temperature. Add remaining dressing, corn, tomato, onion, basil and olives; toss gently.
Step 7

Refrigerate for 1 hour or more.
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