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Mediterranean · Salad
Lemon Orzo Salad with Corn and Olives
Orzo cooked al dente is dressed while still hot with garlicky lemon oil, so it drinks up all the flavor. Corn, olives, basil and halved tomatoes keep it fresh.
- YieldServes 6 as a main or 8 to 10 as a side
- Hands-on20 min
- Total41 min
- Difficulty
Ingredients
- 340 gorzo pasta
- 1 cupfrozen yellow corn, thawed
- ¼ cupextra-virgin olive oil
- 2½ tbsplemon juice
- 2 clovesgarlic, large, finely chopped
- ½ tspcoarse salt, or to taste
- ½ tsplemon-pepper seasoning
- ¼ cupkalamata olives, pitted and chopped
- ¼ cupbasil, finely chopped
- 2 tbspchives, chopped, or the green parts of scallions
- 2 tbsppine nutsoptional
- to tasteblack pepper, freshly ground
- 1 cupgrape tomatoes, halved
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