Vegetable and Herb Orzo Salad

25 minutes Prep Time
8 Servings

Fresh ingredients are key in this simple Mediterranean pasta salad, the corn gives the salad an unexpected sweet crunch, while Kalamata olives offer a tangy contrast for a light and healthy side dish or entree.

Ingredients

  • 1 cup orzo pasta, cooked and drained
  • 1 (14.5 ounce) can whole kernel corn, drained

  • 1 (28 ounce) can Redpack Canned Diced Tomatoes 28 oz, drained

  • 1/2 cup chopped red bell pepper
  • 1/4 cup sliced Kalamata olives
  • 1/4 cup chopped onion
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and black pepper to taste
  • 1/4 cup crumbled feta cheese

Instructions

Step one

In a large bowl combine cooked pasta, corn, diced tomatoes, bell pepper, olives, onion, basil and parsley; mix well.

Step two

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.

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