Ingredients
The following ingredients have 20 Servings
- FOR THE DRESSING
- 2 - lemons, zested and juiced
- 2 - oranges, zested and juiced
- 1/2 cup(s) rice wine vinegar
- 1/2 cup(s) apple cider vinegar
- 2 cup(s) fresh parsley leaves
- 2 cup(s) fresh basil leaves
- 2 cup(s) extra virgin olive oil
- 1 pinch(es) salt
- 1 pinch(es) pepper
- FOR THE SALAD
- 4 cup(s) orzo pasta, uncooked
- - salt, for water
- 5 - ears corn, kernels removed
- 5 - stalks celery, diced
- 1 - cucumber, seeded and diced
- 2 pint(s) cherry or grape tomatoes
Instruction
- For the Dressing: In a food processor or blender, add lemon zest and juice, orange zest and juice, vinegars, parsley, basil, and oil. process until smooth and season with salt and pepper. Set aside.
- Cook orzo as directed on package.
- In a large mixing bowl, add corn kernels, celery, cucumber, and tomatoes.
- When orzo is cooked, drain and rinse under cold water; drain well.
- Add cooled orzo to veggies in bowl. Add dressing to salad and toss well. Season with more salt and pepper, if needed.
