Vegetable and Herb Orzo Salad
Fresh ingredients are key in this simple Mediterranean pasta salad. Corn gives the salad an unexpected sweet crunch, while Kalamata olives offer a tangy contrast for a light and healthy side dish or entree.
1 cup orzo pasta, cooked and drained1 (14.5 ounce) can whole kernel corn, drained2 (14.5 ounce) cans Red Gold® Diced Tomatoes Basil, Garlic & Oregano 14.5 oz, drained1/2 cup chopped red bell pepper1/4 cup sliced Kalamata olives1/4 cup chopped onion1/4 cup chopped fresh basil2 tablespoons chopped fresh parsley3 tablespoons extra virgin olive oil2 tablespoons balsamic vinegarSalt and black pepper to taste1/4 cup crumbled feta cheese
- In a large bowl combine cooked pasta, corn, diced tomatoes, bell pepper, olives, onion, basil and parsley; mix well.
- In a jar with a tight-fitting lid, combine the oil, vinegar, salt and pepper; shake well. Pour over salad and toss to coat. Sprinkle with crumbled feta cheese.