Orzo Salad

  • Level: Easy
  • Total: 28 min
  • Prep: 20 min
  • Cook: 8 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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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