Greek Orzo Salad
Test Kitchen Favorites 2004
The herbs and vegetables give this fresh-tasting pasta salad a colorful appearance, while the dressing adds a nice gloss. —Diane Werner
SERVINGS: 8
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 20 min.
Ingredients:
1 cup uncooked orzo pasta
2 cups frozen corn, thawed
1/2 cup chopped sweet red pepper
1/2 cup grape or cherry tomatoes
1/2 cup pitted Greek olives, halved
1/4 cup chopped sweet onion
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 tablespoons minced fresh parsley
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
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.
Nutrition Facts
One serving:(3/4 cup)
Calories: 210 Fat:8 g Saturated Fat:1 g Cholesterol:
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