Orzo Salad with Corn, Tomatoes, and Basil

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

Yield:

4 servings (serving size: about 1 1/2 cups)

Recipe from

Nutritional Information

Calories 312
Caloriesfromfat 16 %
Fat 5.4 g
Satfat 0.8 g
Monofat 3 g
Polyfat 1.2 g
Protein 10.1 g
Carbohydrate 59 g
Fiber 5.1 g
Cholesterol 0.0 mg
Iron 2.9 mg
Sodium 318 mg
Calcium 27 mg

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 garlic cloves, crushed
Salad:
1 cup uncooked orzo (rice-shaped pasta)
2 cups fresh yellow corn kernels (about 4 ears)
2 cups chopped tomato
1/2 cup vertically sliced red onion
1/4 cup finely chopped fresh basil

Preparation

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.

Note:

July 2001
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