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Orzo Pasta Salad

Serves: 6-8

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This pasta salad is anything but ordinary. The combination of vegetables and pasta come together with a tangy dressing everyone will love. It’s the perfect side dish for that Cinco De Mayo party, Mother’s Day brunch or Memorial Day barbecue. Enjoy!

Ingredients

1/2 cup plus 2 tbls. olive oil
1 10 oz. pkg. frozen whole kernel corn
2 garlic cloves, minced
1 16 ounce pkg. orzo, cooked and cooled
1 pint cherry or grape tomatoes, halved
1/2  tbl. dried basil
3 tbls. chopped fresh parsley
2 shallots, minced
5 pepperoncini, chopped, plus 3 tsps. juice
3 tbls. red wine vinegar
1 large lemon, zest and juice
1 tsp. salt
1 tsp. pepper

Directions

In a large skillet, heat 2 tablespoons olive oil over medium high heat and add corn, stirring continually for 4 minutes. Add garlic and saute for 2 more minutes. Set aside to cool. In a large bowl, combine the corn, orzo, tomatoes, basil, and parsley. In a separate bowl, whisk 1/2 cup olive oil, shallots, pepperoncini and juice, vinegar, lemon juice, zest, salt and pepper. Pour over pasta and mix well. Refrigerate pasta for several hours, stirring occasionally to meld flavors. This salad is even better the second day. (Original recipe from Country Living Magazine; I made several adjustments to ingredient portions.)

Variations

-Add partially thawed frozen peas
-Add cubed ham, chicken or seafoodCAM01044

Tekla Thornton

Aging Tree’s resident foodie.

This recipe was featured in Aging Tree Illustrated published May 1, 2015

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