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Vegetable and Herb Orzo Salad

  • RP_VegOrzoSalad
PREP: 25 minutes
COOK: 0 minutes
SERVINGS: 8
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.

Ingredients

1 cup orzo pasta, cooked and drained
1 (14.5 ounce) can whole kernel corn, drained
1 (28 ounce) can Redpack® Diced Tomatoes Basil, Garlic & Oregano, or 2 (14.5 ounce) cans Redpack® Diced Tomatoes with Basil, Garlic & Oregano, 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

Directions

  • In a large bowl combine 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.

Nutrition

Calories: 170 | Fat: 3.5g | Trans Fats: 0g | Cholesterol: 0mg | Sodium: 490mg | Carbohydrate: 33g | Fiber: 2g | Protein: 4g | Vitamin A: 15% | Vitamin C: 30% | Calcium: 2% | Iron: 8%

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