"Orzo Salad with Corn, Tomatoes and Basil - GRAND PRIZE WINNER"
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Ingredients
for the vinaigrette:
4 packets True Lemon
4 packets True Lemon
2 tablespoons olive oil
2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, minced
for the salad:
2 cups orzo pasta
4 cups frozen corn kernels, thawed
3 tomatoes, chopped
1/4 cup sweet onion, chopped
1/2 cup fresh basil, minced
1/2 cup black olives, sliced
2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, minced
for the salad:
2 cups orzo pasta
4 cups frozen corn kernels, thawed
3 tomatoes, chopped
1/4 cup sweet onion, chopped
1/2 cup fresh basil, minced
1/2 cup black olives, sliced
Directions
1. Combine first 6 ingredients in a jar; cover tightly, and shake.
2. Refrigerate.
3. Salad: In a large pot cook pasta according to package directions. Rinse and drain; place in a large bowl.
4. Spoon half of dressing over pasta; toss to coat.
5. Cool to room temperature.
6. Add remaining dressing, corn, tomato, onion, basil and olives; toss gently.
7. Refrigerate for 1 hour or more.
This is a wonderful salad for a hot summer day meal. I hope you enjoy it as much as we do.
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Notes
Submitted By Kendel Mesch