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orzo salad with basil sherry vinaigrette



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  • Carbohydrates: 285.4
  • Fats: 22.0
  • Dietary Fiber: 12.0
  • Minerals: 6.0
  • Proteins: 10.0
  • Vitamins: 10.0
  • Water: 10.0


  1. To make basil-sherry vinaigrette:
  2. Whisk together the oil
  3. Sherry
  4. And lemon juice in a small bowl
  5. Stir in the remaining ingredients
  6. Taste and adjust the seasoning
  7. Refrigerate in a covered container for up to 4 days
  8. Whisk or shake before serving
  9. To make the orzo salad:
  10. Place the ear of corn on a microwaveable dish covered loosely with waxed paper
  11. Microwave on high until hot
  12. About 2 minutes
  13. Set aside to cool
  14. Bring a small saucepan of salted water to a boil
  15. Cook the pasta according to package directions
  16. Drain well
  17. Rinse with cool water
  18. Drain again
  19. When the corn has cooled
  20. Cut the kernels off the cob
  21. In a medium bowl
  22. Toss together the pasta
  23. Corn
  24. And tomatoes
  25. Add cup of the vinaigrette and toss again
  26. Refrigerate the salad and the remaining vinaigrette in separate covered containers for at least 2 hours or for up to 2 days
  27. Serve the salad chilled or at room temperature
  28. Toss salad with an additional 1 / 4 c vinaigrette just before serving
  29. Taste and add salt and pepper as desired
  30. Spoon the salad onto lettuce-lined salad plates and garnish with basil sprigs
  31. Do as the italians do and include this dish among an assortment of an
  32. Or you can serve it as a light lunch or as an out-of-the-ordinary accompaniment to grilled fish or chicken

Step 25

Total Time in Minute 20

Ingredients Count 13

cooking orzo salad with basil sherry vinaigrette

See More Relate Photo


Extra virgin olive oil

Cream sherry

Fresh lemon juice

Fresh basil



Fresh ground pepper

Sweet corn

Orzo pasta

Plum tomatoes

Salt & freshly ground black pepper

Butter lettuce

Basil sprig

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