Orzo Salad

Total Time:
28 min
Prep:
20 min
Cook:
8 min

Yield:
6 servings
Level:
Easy

CATEGORIES
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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    Recipe courtesy of Guy Fieri