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    You are in: Home / Recipes / Mediterranean-Style Orzo Salad With Corn Recipe
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    Mediterranean-Style Orzo Salad With Corn

    Mediterranean-Style Orzo Salad With Corn. Photo by Boomette

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    Total Time:

    Prep Time:

    Cook Time:

    58 mins

    50 mins

    8 mins

    Dr. Jenny's Note:

    DH and I really enjoyed this flavorful orzo salad from my Stonewall Kitchen "Harvest" cookbook. I served it as a side to Bobby Flay's Grilled Quesadillas With Feta, Spinach, and Olive-Lemon Relish 426408, for a nice meatless meal. DH and I agreed that we could see this really being a hit at summer BBQs. Interestingly, while the zip of the vinegar was really nice and pronounced when I served it shortly after making, the flavor was less intense when I had some for leftovers the next day, so I would plan on eating this salad the same day to get the most flavor from it. We didn't make with the edible flowers. We chilled for about 30-40 minutes before serving. Prep time includes chill time in the fridge--I read the directions below to mean chill for 30 minutes before serving it, but maybe I was reading it wrong? Either way it was good!.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of lightly salted water to a boil. Add the orzo and cook, stirring occasionally, for about 7 minutes, or until tender. Drain well and transfer to a large serving bowl.
    2. 2
      Add the corn, red pepper, olives and scallions and toss well. Add the basil, capers, parsley, oil, vinegar, salt and pepper and gently toss. (The salad can be made about 2 hours ahead of time. Cover and refrigerate until 30 minutes before serving.) Decorate the salad with the edible flowers right before serving.

    Ratings & Reviews:

    • on July 23, 2013

      55

      This is a wonderful orzo salad. Next time I'll add more corn as it gave a great taste. Everything is perfect. I used also red wine vinegar. Thanks Dr. Jenny :) Made for ZWT 9

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    • on March 29, 2013

      55

      Great salad! I made 1/2 the recipe and there is enough left that I can have it a few more times (I am the only one in the family that ate it). I used canned corn since it is not fresh corn season and dried basil since I forgot to pick some up at the store. I made this about 3 hours before dinner and it mixed together well; just needed to add a little more salt and pepper before serving. Served with Grilled Quesadillas With Feta, Spinach, and Olive-Lemon Relish 426408 as suggested. Made for Spring PAC 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2011

      45

      I cut this in half and used canned (vacuum packed) corn. I found it to be fairly bland after first combining so I added some leftover balsamic dressing from another recipe and found it much more tasty. I think some feta cheese would be a nice addition and perhaps some tomatoes. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Mediterranean-Style Orzo Salad With Corn

    Serving Size: 1 (194 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 439.6
     
    Calories from Fat 119
    27%
    Total Fat 13.3 g
    20%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 313.1 mg
    13%
    Total Carbohydrate 69.3 g
    23%
    Dietary Fiber 4.9 g
    19%
    Sugars 6.2 g
    24%
    Protein 12.1 g
    24%

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