Orzo Salad with Corn, Tomatoes, and Basil

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 16%
  • Fat: 5.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.2g
  • Protein: 10.1g
  • Carbohydrate: 59g
  • Fiber: 5.1g
  • Cholesterol: 0.0mg
  • Iron: 2.9mg
  • Sodium: 318mg
  • Calcium: 27mg

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

  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.
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