Herb Vegetable Orzo Salad

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Herb Vegetable Orzo Salad

Source: Light and Tasty Magazine

1 cup uncooked orzo pasta

2 cups frozen corn, thawed

1/2 cup chopped sweet red pepper

1/2 cup halved grape or cherry tomatoes

1/2 cup pitted Greek olives, halved

1/4 cup chopped sweet onion

1/4 cup minced fresh basil or 4 teaspoons dried basil

2 tablespoons minced fresh parsley

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon pepper

Cook pasta according to package directions; drain and rinse in cold

water. Place in a large serving bowl; add the corn, red pepper, tomatoes,

olives,

onion, basil and parsley. In a jar with a tight-fitting lid, combine the oil,

vinegar, salt and pepper; shake well. Pour over salad and toss to coat.

Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup) equals 192 calories, 7 g

fat (1 g saturated fat), 0 cholesterol, 157 mg sodium, 29 g carbohydrate, 2 g

fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.