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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Orzo with Corn, Tomatoes and Basil Recipe

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This recipe for Orzo with Corn, Tomatoes and Basil is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DRESSING:
2 T. fresh lemon juice
1 T. olive oil
1 tsp. red wine vinegar
½ 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)
½ c. diced red onion (optional)
¼ 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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