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Greek Orzo Salad Recipe

The herbs and vegetables give this fresh-tasting pasta salad a colorful appearance, while the dressing adds a nice gloss. —Diane Werner

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Greek Orzo Salad Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

20 20

Ingredients

1 cup uncooked orzo pasta
2 cups frozen corn, thawed
1/2 cup chopped sweet red pepper
1/2 cup grape or cherry tomatoes
1/2 cup pitted Greek olives, halved
1/4 cup chopped sweet onion
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 tablespoons minced fresh parsley
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Cook pasta according to package directions; drain and rinse in cold water. Place in a large serving bowl; add the corn, red pepper, tomatoes, olives, onion, basil and parsley. In a jar with a tight-fitting lid, combine the oil, vinegar, salt and pepper; shake well. Pour over salad and toss to coat. Yield: 8 servings.

TEST KITCHEN TIP Grill extra corn on the cob to use for this salad; it will enhance the flavor. About four ears will give you 2 cups of corn.

Nutritional Facts 1 serving (3/4 cup) equals 210 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 219 mg sodium, 31 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Greek Orzo Salad in Test Kitchen Favorites 2004 , p60