This simple salad, made with corn and fresh basil, is just right for summer menus. Orzo is a small pasta that resembles rice. Loaded with flavor, this side dish is heartburn-friendly because it has little fat and no irritating spices. It’s versatile too, quickly turning into a main dish when tossed with cooked chicken, grilled salmon or any other cooked meat.

Makes 4 servings

Ingredients
1 cup orzo
1 cup fresh corn kernels or frozen, defrosted corn
1/4 cup sliced pimento
3 tablespoons chopped fresh basil
2 tablespoons white Balsamic or apple cider vinegar
1 tablespoon olive oil
1/2 teaspoon salt

Preparation
1. Cook the orzo according to package directions. Drain thoroughly and transfer to a large bowl.

2. 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 it stand at room temperature for about 1 hour to remove the chill. Stir thoroughly and serve.

Nutrient Information Per Serving
Calories: 230
Fat: 5 g
Cholesterol: 0 mg
Sodium: 300 mg
Carbohydrate: 40 g
Protein: 7 g

Developed by Pat Baird, M.A., R.D.

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