Saturday, November 20, 2010

Orzo Salad

This was made for our 4th of July Potluck at work. How do I end up working all these holidays?! Dislike! Anyway... turned out great, light & refreshing. Great for a make ahead dish, just stir it up before serving to make sure none of the salad on top has dried out.


1 cup whole wheat orzo pasta
1 1/2 cups of corn kernels (canned or frozen will work if you don't want to shuck the cobs)
2 tablespoons lemon juice
1 avocado diced (I used Hass)
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

Bring a pot of generously salted water to a boil. Add orzo and cook according to package directions. Add the corn the last minute of cooking, until al dente, about 8 minutes. Drain and transfer to a medium bowl, set aside. Pour lemon juice over avocado and coat evenly (prevents discoloration). Whisk together olive oil, vinegar, sugar, cumin, and salt. Drizzle over orzo and add avocado, tomatoes, and parsley. Mix until combined. Serve warm or cold!

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