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Orzo with Corn, Tomatoes and Basil Recipe

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This recipe for Orzo with Corn, Tomatoes and Basil, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Empson
Added: Saturday, December 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
DRESSING:
2 T. fresh lemon juice
1 T. olive oil
1 tsp. red wine vinegar
tsp. black pepper
3 garlic cloves, crushed

SALAD:
1 c. uncooked orzo (rice-shaped pasta)
2 c. fresh yellow corn kernels (about 4 ears), or frozen or canned corn that has been cooked to al al dente
2 c. chopped tomato (or replace with sundried tomato, chopped and patted dry of oil)
c. diced red onion (optional)
c. finely chopped fresh basil

Directions:
Directions:
To prepare dressing, combine first 6 ingredients in cruet and shake. 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.

Number Of Servings:
Number Of Servings:
4

 

 

 

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