Mediterranean Orzo Salad
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 2 cups orzo pasta
- 1 1⁄2 cups small broccoli florets
- 2 cups fresh corn kernels (about 3 ears)
- 1 cup sweet red pepper, diced
- 1 cup sweet orange pepper, diced
- 1⁄2 cup black olives, pitted, halved
- 1⁄2 cup red onion, diced
- 1⁄4 cup fresh basil, shredded
- 1⁄4 cup fresh parsley, chopped
- 1⁄3 cup olive oil
- 3 tablespoons white wine vinegar
- 1 clove garlic, minced
- 1⁄4 teaspoon hot pepper flakes
- salt and pepper
directions
- In a large pot of boiling salted water, cook orzo, stirring occasionally, for 6 minutes. add broccoli and cook until broccoli is tender and pasta is al dente, about 1 minute.
- Drain well and refresh under cold running water; drain again. Return to pot or large bowl. Gently stir in corn, red and orange peppers, olives, onion, basil and parsley.
- In a measuring cup, whisk together oil, vinegar, garlic, hot pepper flakes and salt and pepper. Pour over salad and toss gently. (Salad can be covered and refrigerated for up to 2 hours. Bring to room temperature 30 minutes before serving).
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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