Orzo Pasta Salad

This is another recipe from Supermarket Vegan. I really really like this book. It doesn't have any pictures, but it has a great amount of recipes easy enough to do when ever you have a little bit of time to cook. My only complaint is the seasonings are never high enough, although, I think I say that about every recipe I try.





Ingredients
orzo pasta
lemon juice
olive oil
crushed garlic cloves
salt
black pepper
fresh basil
kalamata or other cured olives (I used a mixture from the olive bar)
artichoke hearts
frozen corn
green onions

Method
Boil orzo until tender, about 8 - 10 minutes. Place the frozen corn in the colander and slowly pour the hot pasta cooking water over the corn. Drain the orzo. Leave the strainer over the sink while preparing the rest of the ingredients.

In the still warm saucepan, place it on the same warm burner and add the oil, lemon juice, garlic, salt, and black pepper. Stir until the oil smells like garlic. Add the orzo/corn mixture as well as the other ingredients. Stir and either serve warm or refrigerate for three hours.

I wish I had added some red pepper flakes when I was heating up the oil. Other then that, it was delicious. I might add smoked tofu next time I make it, for some added protein.

My husband gave this one two thumbs up.