Oh. My. God. I am so upset that I didn't discover this recipe over the summer. It is soooo light and perfect. Really....so disappointed, but so happy that now I've found it. Me and this recipe are BFF 4eva.
Dressing:
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
Salad:
1 cup uncooked orzo (rice-shaped pasta)
1 1/2 cups frozen corn kernels
2 cups chopped tomato
1/2 cup diced red onion
1/4 cup finely chopped fresh basil
To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain, and place in a large bowl. Spoon half of dressing over pasta; toss to coat. Cool to room temperature. Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat. Let stand 30 minutes.
Yields 8 (3/4 cup) servings.
Recipe from Cooking Light.
WW info:
2 points per serving.
Thursday, October 11, 2007
Orzo Salad with Corn, Tomatoes, and Basil
Subscribe to:
Post Comments (Atom)
3 comments:
thanks for sharing! i am always looking for new recipes for orzo and this sounds wonderful! :)
Yummy! This looks absolutely delicious!
Yum I love orzo! So I think I've decided to try WW again, probably starting next week. I'm going to start on Flex for awhile and may switch over to Core again at some point since I enjoyed that method as well. I've bookmarked a lot of your recipes on my Google Reader and can't wait to give them a try! I'm putting together a detailed meal plan this week and trying to get psyched up!
Post a Comment