Orzo Salad

This is a great variation if you are tired of the typical summer pasta salad. Serves 8 as a side dish.

Ingredients:

• 1½ Cups uncooked orzo
• 1 Teaspoon salt
• 1 Red bell pepper, finely chopped
• 1 Orange or yellow pepper, finely chopped
• 1 English cucumber, finely chopped
• 1 Small red onion, finely chopped
• 1 Cup corn kernels, fresh or frozen
• 1/2 Cup fresh basil, chopped
• 1/4 Cup fresh parsley, chopped

For the Lemon Herb Dressing:

• 1/4 Cup canola oil
• 3 Tablespoons red wine vinegar
• 2 Tablespoons lemon juice
• 2 Tablespoons Dijon mustard
• 2 Cloves garlic, minced
• 1 Teaspoon dried oregano, or 1 Tablespoon fresh
• 1 Teaspoon kosher salt
• 1/2 Teaspoon ground black pepper

Directions:

Cook the orzo in salted water according package directions for al dente. Drain and rinse under cold water until cooled. While it is cooking, whisk together all the ingredients for the dressing and set aside.

Mix all ingredients together in a large bowl. Toss well. It may be served immediately but it is best if you wait at least an hour (or overnight) for the pasta to soak up the dressing.