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Orzo Salad with Corn, Tomatoes, and Basil

Yield 4 servings (serving size: about 1 1/2 cups)
The tiny pasta soaks up the vinaigrette as it stands. Ditalini or small shells also work.

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

Nutrition 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

How to Make It

  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. 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.