Saturday, May 4, 2013

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.

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!

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