Orzo Salad

Ingredients

• 1 cup whole-wheat orzo pasta
• 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups)
• 2 tablespoons fresh lime juice
• 1 avocado, diced
• 1/4 cup olive oil
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 pint grape tomatoes, halved
• 1/4 cup chopped flat leaf parsley

Directions

Bring a pot of generously salted water to a rapid boil. Add the orzo and cook according to package directions, adding the corn in the last minute of cooking, until al dente, about 8 minutes. Drain and transfer to a medium bowl. Set aside.

Pour the lime juice over the avocado and coat evenly (this will minimize discoloration). Whisk together the olive oil, vinegar, sugar, cumin, and 1/2 teaspoon salt. Drizzle over the orzo and add the avocado with lime juice, tomatoes, and parsley. Mix until combined and serve warm or at room temperature.