My daughter-in-law gave me this recipe which she copied from the internet. I don’t know what site it was published on. I tried it and enjoyed it very much. The salad is light and refreshing; the perfect side dish for summer meals. I think it might be the lemon juice that gives it such a fresh taste. This recipe makes a large salad but it keeps well in the fridge.
Summer Orzo Salad
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon black pepper
1 tablespoon oil
1/2 teaspoon salt
3 cloves garlic, crushed
1 cup uncooked orzo
2 cups chopped tomato
1/4 cup chopped fresh basil
2 cups fresh yellow corn kernels
1/2 cup vertically sliced red onion
Combine dressing ingredients and put in empty jar; cover and shake. Cook and drain orzo according to package directions. Pour 1/2 of the dressing onto warm orzo. Let cool; then add remaining dressing and tomato, basil, corn and red onion. Let stand at least 30 minutes before serving.