The Pioneer Woman Tasty Kitchen
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Corn, Tomato, and Orzo Salad

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Level: Easy

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Description

A refreshing summer salad treat.

Ingredients

  • 2 cups Fresh Basil Leaves
  • ¼ cups Parmesan Cheese, Grated
  • 2 teaspoons Garlic, Minced
  • ½ cups Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • 1 whole Lemon Juice
  • 1-½ cup Orzo (uncooked)
  • 1 package Frozen Corn Kernels (16 Oz), Thawed
  • 2 Tablespoons Olive Oil
  • 1-½ cup Grape Tomatoes, Cut In Half
  • 1 whole Medium Red Onion, Finely Chopped
  • ½ cups Pine Nuts, Toasted

Preparation

Make Salad Dressing

1. Place basil leaves, Parmesan cheese, garlic, olive oil, balsamic vinegar, and juice from lemon in blender and blend until finely chopped.

2. Taste and adjust oil or basil as need.

3. Set aside until needed for salad.

Make Salad

1. Cook orzo in large pot of boiling water until al dente, about 15 minutes. Five minutes before done, add corn.

2. Drain and rinse thoroughly. Place into a large bowl. Add oil and mix to prevent orzo from sticking. Allow to cool slightly.

3. Add tomatoes, onion, pine nuts, and dressing. Toss together.

4. Serve at room temperature.

One Comment

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Profile photo of Crystal

Crystal on 10.31.2009

I liked this pasta salad. It was an interesting mix of flavors, since the corn adds a sweet taste to the dish.

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