Colorful Greek Orzo Salad

Name: Colorful Greek Orzo Salad
Prep time: 20 min
Total time: 20 min
Yield: 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

The herbs and vegetables give this fresh-tasting pasta salad a colorful appearance, while the dressing adds a nice gloss. —Diane Werner

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.

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.