Orzo Salad With Corn, Tomatoes, & Basil

Submitted by Dancer

"The tiny pasta soaks up the vinaigrette as it stands. Ditalini or small shells also work."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• Dressing

• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 3 cloves garlic, crushed

• Salad

• 1 cup uncooked orzo pasta (rice-shaped pasta)
• 2 cups fresh corn kernels (about 4 ears)
• 2 cups chopped tomatoes
• 1⁄2 cup vertically sliced red onion
• 1⁄4 cup finely chopped fresh basil

directions

1. To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
2. To prepare salad, cook pasta according to package directions, omitting salt and fat.
3. Drain, and place in a large bowl.
4. Spoon half of dressing over pasta; toss to coat.
5. Cool to room temperature.
6. Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
7. Let stand 30 minutes.

Reviews

[Caroline Cooks]

Wonderful salad with grilled chicken; I included some drained black beans and a can of baby corn, halved, in it. Everyone liked it! Thanks for posting; will make again. :)

 

[AWalk]

Very good -I followed the recipe exactly and then added about a cup of baby spinach. Great summer salad. Thanks for sharing!

 

[flower7]

This is excellent! I used a little more dressing (only because I made a mistake and added too much vinegar so had to make more dressing to compensate and then ended up using it all LOL) which it seemed to need so it was a happy accident. Otherwise followed the recipe, but doubled it to serve more for a cookout. Oh, I did use frozen corn, which I left out to thaw for a couple hours in a strainer. This is a lovely, fresh, summery salad which got lots of compliments. Thanks for the recipe Dancer!