Herb Vegetable Orzo Salad Recipe
Herb Vegetable Orzo Salad Recipe photo by Taste of Home

Herb Vegetable Orzo Salad Recipe

Publisher Photo
The chilled salad our Test Kitchen tossed together is an ideal warm-weather refresher. Golden corn, grape tomatoes and fresh basil bring the very best of summer to the table. Subtly salty olives add an interesting contrast to the other sun-sweetened veggies
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

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

Nutritional Facts

One serving (3/4 cup) equals 192 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 157 mg sodium, 29 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  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.
  2. 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.
Originally published as Herb Vegetable Orzo Salad in Light & Tasty June/July 2004, p6

Nutritional Facts

One serving (3/4 cup) equals 192 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 157 mg sodium, 29 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Herb Vegetable Orzo Salad

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 1, 2013

Good recipe, but I think it lacked a little flavor. I subbed 1/2 tsp. of lemon pepper for the salt and pepper in the recipe. It wasn't enough, especially after chilling, so I added about half a tsp. more and shook in a little more salt. I used Greek Kalamata olives because they have a stronger flavor than the regular black olives in the can, white balsamic vinegar, and chopped red onion. The fresh basil gave it a nice fresh flavor. Maybe I'll add some fresh oregano next time since I grow it in my garden too. My husband liked this recipe and it was very welcome on a 100+ degree day.

MY REVIEW
Reviewed Oct. 21, 2012

Love this! I've made it several times.

MY REVIEW
Reviewed Jul. 2, 2012

Awesome. Wouldn't change a thing.

MY REVIEW
Reviewed Jan. 17, 2012

Delish-it's a great side dish and a lovely cool main dish in hot weather.

MY REVIEW
Reviewed Jan. 17, 2011

This salad is delicious for the summer! I omit olives and use about 3 times the tomatoes called for. The salad comes out wonderful every time and is a great way to use up a bunch of tomatoes.

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