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Orzo Salad with Corn, Tomatoes and Basil Recipe

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This recipe for Orzo Salad with Corn, Tomatoes and Basil, by , is from The Matthews Family Cookbook Project, 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!

Amy Spino



2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced


1 cup uncooked orzo
2 cups fresh yellow corn kernels (about 4 ears)
2 cups chopped tomato - roma is great, heirloom even better!
1/2 cup vertically sliced red onion
1/4 cup finely chopped fresh basil

To prepare dressing, combine first 6 ingredients in a jar; cover tightly and shake vigorously.
To prepare salad, cook orzo according to package directions, omitting salt and fat. Drain, place in a large bowl. Spoon half of the dressing over pasta...toss to coat. Cool to room temperature. Add the remaining dressing, corn, tomato, onion and basil. Toss to coat. Let stand 30 minutes.

Notes: When doubling the recipe, I double the dressing and still only use 3 garlic cloves. In addition, I sometimes use a mixture of yellow and white corn, depending on availability. I have used the corn raw and flash microwaved for 1 minute with the same results.

Personal Notes:
Personal Notes:
This recipe is from my friend Carey Ann. It was served many times at our Ya Ya Sisterhood book club dinner meetings, many years ago. I miss that book club and wish it could be resurrected!




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