Herbed Orzo Salad With Corn
This simple salad, made with corn, fresh basil and orzo (small pasta that resembles rice) is just right for summer menus. Low in fat and full of flavor, it can be served as a side dish or turned into a main course by being tossing in cooked chicken, grilled salmon or any other cooked meat.
Makes 4 servings
Ingredients
1 cup orzo
1 cup fresh corn niblets or frozen, defrosted corn
¼ cup sliced (jar) pimento
3 tablespoons chopped fresh basil
2 tablespoons white balsamic or apple cider vinegar
1 tablespoon olive oil
½ teaspoon salt
Directions
1. Cook orzo according to package directions. Drain thoroughly and transfer to a large bowl.
2. Stir in the corn, pimento, basil, vinegar, oil and salt; toss thoroughly to combine. Adjust seasoning if desired. Serve at room temperature.
Note: If preparing this recipe ahead of time, cover and refrigerate. Before serving, let stand at room temperature for about an hour to remove the chill. Stir thoroughly and serve.
Nutrition information (per serving)
Calories: 230
Carbohydrate: 40g
Protein: 7g
Fat: 5g
Sodium: 300g
Cholesterol: 0mg
Recipe developed by Pat Baird, registered dietitian and member of the National Heartburn Alliance Board of Directors. She is also the author of numerous award-winning articles and cookbooks, including Be Good to Your Gut.
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