Summary
| Yield | |
|---|---|
| Source | From the Editors of Live Right Live Well |
| Prep Time | 30 minutes |
| Recipes | Pasta and Assorted Noodles |
| Seasons | Summer |
Description
This simple salad, made with corn, fresh basil and orzo (small pasta that resembles rice) is just right for summer menus. Low in fat and full of flavor, it can be served as a side dish or turned into a main course by being tossing in cooked chicken, grilled salmon or any other cooked meat.
Ingredients
- 1c orzo pasta
- 1c fresh corn niblets or frozen defrosted corn
- 1c jarred pimiento, sliced
- 3T chopped fresh basil
- 2T white balsamic or apple cider vinegar
- 1T Olive oil
- 1t salt
Instructions
1. Cook orzo according to package directions. Drain thoroughly and transfer to a large bowl.
2. Stir in the corn, pimento, basil, vinegar, oil and salt; toss thoroughly to combine. Adjust seasoning if desired. Serve at room temperature.
Note: If preparing this recipe ahead of time, cover and refrigerate. Before serving, let stand at room temperature for about an hour to remove the chill. Stir thoroughly and serve.
Notes
Recipe developed by Pat Baird, registered dietitian and member of the National Heartburn Alliance Board of Directors. She is also the author of numerous award-winning articles and cookbooks, including Be Good to Your Gut.
Nutrition information (per serving)
Calories: 230
Carbohydrate: 40g
Protein: 7g
Fat: 5g
Sodium: 300g
Cholesterol: 0mg
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