Photo: Orzo Salad Recipe
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.
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By cdc5634_11878502
san jose, CA
on October 08, 2010
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My husband and I really loved this new salad. The flavors bursted in your mouth. We enjoyed warm and cold, both great.
By cmw5117_11609852
dresher, PA
on August 08, 2010
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Not so sure what some of the other reviews are talking about but this recipe is awesome! Who doesn't love corn, tomatoes and avocado together? So summery and delicious. Only recommendation would be to skip the sugar all together. Who needs sugar in pasta salad? It is spectacular without it anyways. I make this dish once a week for my family and all types of eaters love it!
By kathy_11929993
Vallejo, CA
on September 17, 2009
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Tweaked it a bit but it is basically very good - I added more avacado, used lemon rather than lime (I didn't have a lime. Personally, I liked the sweetness with the vinegar but use less sugar if it is a problem. This salad can be created a number of ways .....A nice summer dish!
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