Orzo Salad with Corn Tomatoes and Basil
Source of Recipe
Cooking Light, JULY 2001
Recipe Introduction
The tiny pasta soaks up the vinaigrette as it stands. Ditalini or small shells also work.
List of 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
Recipe
To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
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.
Yield: 4 servings (serving size: about 1 1/2 cups) @6 points per serving
CALORIES 312(16% from fat); FAT 5.4g (sat 0.8g,mono 3g,poly 1.2g); PROTEIN 10.1g; CHOLESTEROL 0.0mg; CALCIUM 27mg; SODIUM 318mg; FIBER 5.1g; IRON 2.9mg; CARBOHYDRATE 59g
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