Orzo Salad With Corn, Tomatoes, & Basil

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

• Ready In: 25 mins
• 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.