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Herbed Orzo Salad with Corn

  

This simple salad, made with corn and fresh basil, is just right for summer menus. Orzo is a small pasta that resembles rice. This side dish is versatile and heartburn friendly because it's low in fat and loaded with flavor - yet doesn't contain any irritating spices. It quickly turns into a main dish when tossed with cooked chicken, grilled salmon, or any other cooked meat.

HERBED ORZO SALAD WITH CORN
Makes 4 servings

1 cup orzo
1 cup fresh corn niblets OR frozen, defrosted corn
¼ cup sliced (jar) pimento
3 tablespoons chopped fresh basil
2 tablespoons white Balsamic OR apple cider vinegar
1 tablespoon olive oil
½ teaspoon salt

1. Cook orzo according to package directions. Drain thoroughly, and transfer to a large bowl. Stir in the corn, pimento, basil, vinegar, oil and salt; toss thoroughly to combine. Adjust seasoning, if desired. Serve at room temperature.

Note: If preparing this recipe ahead, cover and refrigerate. Before serving, let stand at room temperature for about 1 hour to remove the chill. Stir thoroughly, and serve.

Nutrient Information Per Serving:

Calories	230	Carbohydrate	40g	Protein	7g
Fat	5g	Sodium	300mg	Cholesterol	0mg

Recipe developed by Pat Baird for the National Heartburn Alliance.