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Herb Vegetable Orzo Salad

 Herb Vegetable Orzo Salad
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
8 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
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,

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Herb Vegetable Orzo Salad (continued)

Nutritional Facts: 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.