Show Subscription Form




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

Herb Vegetable Orzo Salad Recipe

Read Reviews (8)
4.88 8
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(8)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT