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Orzo Salad with Corn Tomatoes and Basil




Source of Recipe


Cooking Light, JULY 2001


Recipe Introduction


4 servings (serving size: about 1 1/2 cups) @ 6 points per serving


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