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
Herb Vegetable Orzo Salad
Herb Vegetable Orzo Salad
Prep Time
25 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
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.
Nutrition Facts
3/4 cup: 192 calories, 7g fat (1g saturated fat), 0 cholesterol, 157mg sodium, 29g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.
Loading Popular in the Community
Loading Reviews
