Here’s a light summer recipe full of fresh ingredients that are the key to this simple Mediterranean pasta salad. Corn gives the salad an unexpected sweet crunch, while Kalamata olives offer a tangy contrast for a light and healthy side dish or entree. Try this special summer recipe from Red Gold – Vegetable and Herb Orzo
1 cup orzo pasta, cooked and drained 1 (14.5 ounce) can whole kernel corn, drained 2 (14.5 ounce) cans of diced tomatoes with basil, garlic & oregano, drained 1/2 cup chopped red bell pepper 1/4 cup sliced Kalamata olives 1/4 cup chopped onion 1/4 cup chopped fresh basil 2 tablespoons chopped fresh parsley 3 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar Salt and black pepper to taste 1/4 cup crumbled feta cheese
IN A LARGE BOWL COMBINE PASTA, CORN, DICED TOMATOES, BELL PEPPER, OLIVES, ONION, BASIL AND PARSLEY; MIX WELL.
IN A JAR WITH A TIGHT-FITTING LID, COMBINE THE OIL, VINEGAR, SALT AND PEPPER; SHAKE WELL. POUR OVER SALAD AND TOSS TO COAT. SPRINKLE WITH CRUMBLED FETA CHEESE.
PREP: 25 minutes
COOK: 0 minutes
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