Colorful Greek Orzo Salad Recipe

4 1 1
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Colorful Greek Orzo Salad Recipe

Read Reviews
4 1 1
Publisher Photo
The herbs and vegetables give this fresh-tasting pasta salad a colorful appearance, while the dressing adds a nice gloss. —Diane Werner
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/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.
Originally published as Greek Orzo Salad in Test Kitchen Favorites 2004 2005, p60

Nutritional Facts

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

  • 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
  1. 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.
Originally published as Greek Orzo Salad in Test Kitchen Favorites 2004 2005, p60

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dublinlab User ID: 1682119 159815
Reviewed Aug. 7, 2014

"This was very nice. I used canned corn. It held up very well. Nice colour. I would make this again."

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