Orzo Salad With Corn, Tomatoes, & Basil

"The tiny pasta soaks up the vinaigrette as it stands. Ditalini or small shells also work."
 
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photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
photo by flower7 photo by flower7
Ready In:
25mins
Ingredients:
11
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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. :)
     
  2. AWalk
    Very good -I followed the recipe exactly and then added about a cup of baby spinach. Great summer salad. Thanks for sharing!
     
  3. 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!
     
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