Corn and Tomato Pasta Salad

Corn and Tomato Pasta Salad
4 servings

recipe adapted from Sunset magazine

Fresh, fresh, fresh ingredients!

I'm all about cooking with fresh ingredients right now.

It happens every year about this time. ;-)

8 ounces orzo pasta

1 cup light sour cream

2 teaspoons lemon zest

1/4 cup fresh lemon juice

1 teaspoon salt

1/2 teaspoon pepper

fresh corn kernels from two ears of corn

1/4 cup finely chopped red onion

1 1/2 cups halved grape tomatoes

several fresh basil leaves, thinly sliced

Boil pasta according to package directions; rinse until cool.

Combine sour cream, salt, pepper, lemon zest and lemon juice.

Toss pasta with corn, onion, tomatoes and basil.

Add dressing and mix until combined.

Enjoy!

5/5/13 Edited to add - This is definitely a "better the next day" salad.
I am enjoying some for lunch today and the flavors
really blended nicely in the fridge over night.  Yum!