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Greek Orzo Salad

Greek Orzo Salad
The herbs and vegetables give this fresh-tasting pasta salad a colorful appearance, while the dressing adds a nice gloss. —Diane Werner
8 ServingsPrep/Total Time: 20 min.

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.
© Taste of Home 2013

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Greek Orzo Salad (continued)

Nutrition 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.
© Taste of Home 2013