Orzo Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 273
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 33
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 210
- Total: 28 min
- Prep: 20 min
- Cook: 8 min
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.