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Greek Orzo Salad

By: Diane Werner

"The herbs and vegetables give this fresh-tasting pasta salad a colorful appearance, while the dressing adds a nice gloss. --Diane Werner"

Rate/Review | Read Reviews (8)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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
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.