Saturday Salad

Playing along once again over at Katie's place! Click on that button up there to go see some yummy salad recipes!

This is one of my most FAVORITE summer salad recipes. It's so clean and the mixture of tastes is divine.

Orzo and Corn off the Cob – courtesy Better Homes & Garden magazine

4 Fresh Ears of Corn*
1 1/4 cups of orzo
1 Cup Greek Black Olive, pitted and halved (I use regular black olives)
1 medium red sweet pepper chopped (3/4 cup) (I generally omit this)
1/4 cup thinly sliced green onions (white and pale green parts)
1/4 cup finely snipped fresh basil
1/4 cup finely snipped fresh parsley
1/4 cup olive oil
2 tbsp white wine vinegar
1/4 tsp salt
1/4 tsp freshly ground pepper

Cut corn kernels off the cob, you should have about 2 cups. Set aside. Bring a large pot of lightly salted water to boiling. Add the orzo and cook, stirring occasionally, for 8-9 minutes, adding corn the last 3 minutes of cooking. Drain well and place in a large serving bowl.

Add the olives, sweet pepper, and green onions; toss well. Add the basil, parsley, oil, vinegar, salt and pepper. Toss gently to combine. Serve at room temp or cold. Makes 6 to 8 servings.

ENJOY!