Ingredients Jump to Instructions ↓

  1. 1 cup uncooked orzo pasta

  2. 2 cups frozen corn, thawed

  3. 1/2 cup chopped sweet red pepper

  4. 1/2 cup grape or cherry tomatoes

  5. 1/2 cup pitted Greek olives, halved

  6. 1/4 cup chopped sweet onion

  7. 1/4 cup minced fresh basil or 4 teaspoons dried basil

  8. 2 tablespoons minced fresh parsley

  9. 3 tablespoons olive oil

  10. 2 tablespoons balsamic vinegar

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large serving bowl; add the corn, red pepper, tomatoes, olives, onion, basil and parsley. In a jar with a tight-fitting lid, combine the oil, vinegar, salt and pepper; shake well. Pour over salad and toss to coat. Yield: 8 servings. TEST KITCHEN TIP Grill extra corn on the cob to use for this salad; it will enhance the flavor. About four ears will give you 2 cups of corn.


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