Ingredients
1 cup uncooked orzo pasta2 cups frozen corn, thawed1/2 cup chopped sweet red pepper1/2 cup grape or cherry tomatoes1/2 cup pitted Greek olives, halved1/4 cup chopped sweet onion1/4 cup minced fresh basil or 4 teaspoons dried basil2 tablespoons minced fresh parsley3 tablespoons olive oil2 tablespoons balsamic vinegar1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Cook pasta according to package directions; drain and rinse in cold water. Place in a large serving bowl; add the corn, red pepper, tomatoes, olives, onion, basil and parsley.
In a jar with a tight-fitting lid, combine the oil, vinegar, salt and pepper; shake well. Pour over salad and toss to coat.
