Corn Orzo, and basil salad, from The Herbal Kitchen
Cara berggren
ingredients
- 1/2 med. Red onion
- 1/4 cup white wine vinegar
- 3 Tbls. Fresh lime juice
- 2 tsp. Kosher salt
- 1/4 tsp. Freshly ground pepper
- 4 ears corn shucked
- 8 oz. Orzo pasta
- 1/2 cup plus 2 tbls.
- Extra virgin olive oil
- 1 red bell pepper, seeded and diced
- 1 and 1/2 cups torn basil leaves
directions
- 1
Stir red onion, vinegar, lime juice, sald and pepper. together in a large mixing bowl. Let sit at room temp. while you continue with recipe.
- 2
You should get around 5 cups of corn when cut from ears. Bring large kettle of water to boil and add orzo. When it is almost done, about 8 mins. Add corn and bring to boil again and then drain in a colander and rinse with cold water.
- 3
Stir the olive oil into bowl with onion and toss in the pasta and corn, red pepper and basil until evenly combined. Refrigerate for at least 1 hr. before serving. I found that if you like the lime taste, 1 hr. is all you want to refrigerate the salad, if not important make the night before and lasts a few days in refrig if leftovers!!!!
Source: Donna Lundstrom Woods
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews